Roasted Corn Chowder With Citrus Shrimp Recipe

Name: Roasted Corn Chowder With Citrus Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime; 1 pound baby shrimp, shelled and deveined; 2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn); 1/4 cup vegetable oil; 1/2 cup chopped raw bacon; 1 red onion, diced small and fine; 1/2 cup celery, finely diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 6 cloves garlic, minced; 1/2 cup all-purpose flour; 2 cups (1 pint) heavy cream; 6 cups chicken stock; 2 finely diced chipoltle peppers (in adobe sauce); 1/2 pound yellow butter potatoes, diced; 3 tablespoons freshly squeezed lime juice; 2 tablespoons chopped fresh parsley leaves; 1/4 teaspoon cayenne pepper; 1 bunch scallions, chopped; crumbled goat cheese (garnish)

Servings: persons

1 lime
1 pound baby shrimp, shelled and deveined
2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn)
1/4 cup vegetable oil
1/2 cup chopped raw bacon
1 red onion, diced small and fine
1/2 cup celery, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
6 cloves garlic, minced
1/2 cup all-purpose flour
2 cups (1 pint) heavy cream
6 cups chicken stock
2 finely diced chipoltle peppers (in adobe sauce)
1/2 pound yellow butter potatoes, diced
3 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon cayenne pepper
1 bunch scallions, chopped
crumbled goat cheese (garnish)

1
["Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour.", "Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes.", "Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low.", "Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
2
Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers."]

1679

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lime, 1 pound baby shrimp, shelled and deveined, 2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn), 1/4 cup vegetable oil, and more.

Yes, Roasted Corn Chowder With Citrus Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn Chowder With Citrus Shrimp

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