Shrimp and Corn Chowder

Second night of Rachael Ray – it was a nice change of pace to have some soup in the summer.  Luckily for us, the heat wave has broken for a few days and it wasn’t unbearable cooking this.  We used fresh local corn (Maplesweet corn – so, so good!) but didn’t use the barbeque.  I don’t have a Dutch oven like the recipe calls for and the shrimp we bought were already cooked, so I just threw them in at the same time as the corn.  I didn’t bother to toast the bread either, we just had nice soft French bread.  Yum!

Shrimp and Corn Chowder
Serves: 4  Prep: 15 min  Grill: 25 min

6 tablespoons extra-virgin olive oil
5 cloves garlic, 4 crushed
1 pound medium shrimp – peeled, deveined and patted dry, tails reserved separately
2 small zucchini, quartered lengthwise and chopped crosswise
1 red bell pepper, chopped into 1/2 inch pieces
salt and pepper
One 32 ounce container (4 cups) vegetable broth
4 ears corn, kernels removed
1 tablespoon fresh thyme leaves
1/2 baguette (uh yeah, we ate a whole baguette) thinly sliced crosswise

1. Preheat a grill to high.  Position a dutch oven on the grate, add 3 tablespoons olive oil, the crushed garlic and shrimp tails, cover and cook for 5 minutes.  Using a slotted spoon, discard the garlic and the shrimp tails.  (This was a weird step, but I assume it flavours the olive oil??)  Add the zucchini and bell pepper, season with salt and pepper and cook for 5 minutes.  Stir in the broth and simmer for 15 minutes; add the corn and thyme during the last 5 minutes of cooking.  (I threw in the shrimp at the same point)
2. Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with salt and pepper.  Thread onto skewers and transfer to the grate; grill, turning once, until opaque, about 3 minutes.  Remove from the skewers and stir into the soup.  (I also failed to read the recipe ahead of time and didn’t have any skewers, yet another reason why I didn’t follow the whole grilling aspect of the recipe)
3. Brush the bread with the remaining 2 tablespoons olive oil.  Arrange on the grate and grill until toasted, about 3 minutes.  Rub the toasts with the remaining garlic clove.  Serve with the soup.

The soup was great, and made plenty for both of us with lots leftover for lunch tomorrow.  The corn gave it such a great sweetness.

This recipe is also fun for practicing our New Englander accents – Chowdah.

Tonight we’re making Grilled Lemon Chicken with Greek Salad – tune in tomorrow for the recipe and details!

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