Hi Everyone,
I am going to try and start some sort of foodie, recipe exchange and cooking diary series. Last night I made a warm, spicy and fall flavored menu. I hope you will enjoy it. I made a chipotle shrimp and corn chowder. The recipe was based on something that I found on www.food.com, which is a great place to start looking for new and interesting dishes. I am fundamentally incapable of not tweaking a recipe
- 2 slices thick sliced bacon, diced
- 1 cup onion, diced
- 1 red bell pepper diced
- 1/2 cup celery, diced
- 1/2 teaspoon garlic, minced
- 2 tablespoons flour
- 1/4 cup sherry wine
- 2 cups chicken broth
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups red potatoes, diced
- 1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
- 1/2 lb medium shrimp, peeled, deveined and halved lengthwise
- 1 1/2 cup half and half
- salt
- fresh cilantro for garnish
Directions:
Prep Time: 40 mins
Total Time: 40 mins
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery, red bell pepper and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, potatoes, chipotles. Bring to a simmer and cook 15 minutes.
- use immersion blender to blend soup ingredients or add portions to regular blender
- return to stove on medium heat
- Add shrimp, corn and half and half to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve garnish with fresh cilantro
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
