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CORN AND SHRIMP CHOWDER

The Bounty Of Central Florida by Valerie Hart

Yield: Approximately 10 Cups



4 cups cooked yellow corn kernels (5-6 large ears)
2 cups water
2 1/2 cups organic vegetable broth
1 cup dry white wine
2 dried bay leaves
4 ounces hard spicy sausage, such as the Spanish chorizo or Italian pepperoni
3 tablespoons unsalted butter
2 pounds large shrimp (16-20 to the pound)
1 teaspoon coriander
1 teaspoon cumin
3/4 cup heavy cream
Salt and pepper to taste


1. Cook  corn and cut off kernels. Set aside.

2. Peel, de-vein and refrigerate the shrimp, saving the shells.

3. Combine the shells, water, vegetable broth, wine and bay leaves in a pot. Bring to a boil Lower heat to simmer and cook 20 minutes. Remove from the stove and cool to room temperature. Strain into another pot.

4. Slice the sausage very thin and add it to the strained liquid.

5. Melt the butter in a skillet and saute the shrimp over medium heat until pink on both sides. Do not overcook. Add to the strained soup.

6. Stir the coriander and cumin into the soup and bring all to the boiling point but do not boil or the shrimp will become tough. Remove from the heat and stir in the cream. Taste for salt and pepper.

Note: Steps 1-3 may be done in advance. Do not add the shrimp and cream until ready to serve.
 

 

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