Spicy Shrimp Chowder
Yields 10
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Prep Time
1 hr
Cook Time
40 min
Prep Time
1 hr
Cook Time
40 min
Ingredients
  1. 7 cups Homemade or canned vegetable broth
  2. 1 lb. Medium shrimp, peeled, deveined, shells reserved
  3. 3 tbsp. Olive oil
  4. 1 ea. Large onion, diced
  5. 3 med. Carrots, peeled, diced
  6. 3 ea. Ribs celery, diced
  7. 1 tbsp. Ground coriander
  8. 2 tea. Ground cumin
  9. 1/2 tea. Cayenne pepper or less to taste
  10. Salt and freshly ground black pepper
  11. 2 med. Baking potatoes, peeled, diced
  12. 5 ea. Plum tomatoes, diced
  13. 10 oz. Frozen corn kernels
  14. 1 cup Cream
  15. 1/2 cup Coarsely chopped fresh cilantr
Instructions
  1. 1. Heat vegetable broth to simmer in a large saucepan.
  2. 2. Add shrimp shells (set shrimp aside in refrigerator); simmer 10 minutes. Remove shells.
  3. 3. Heat oil in large medium sauce pan; add onion, carrots and celery.
  4. 4. Sauté until onion is translucent, about 5 minutes.
  5. 5. Add coriander, cumin, cayenne, and salt and pepper to taste and vegetable broth;
  6. heat to boil.
  7. 6. Add potatoes, tomatoes & corn.
  8. 7. Heat almost to simmer; cook until vegetables are tender, 20- 25 minutes.
  9. 8. Remove from heat; allow to cool slightly.
  10. 9. Transfer a third of the vegetables to food processor or blender; puree.
  11. 10. Return puree to pan; add cream & shrimp.
  12. 11. Cook over low heat until shrimp just turn pink, about 1 minute. Do not boil or shrimp
  13. will become tough.
  14. 12. Serve hot in bowls; garnish with cilantro.
Notes
  1. Toss shells in olive oil and toast shrimp in oven for 15 minutes, until fragrant, for extra flavor.
Adapted from from Courtenay High Tyler
Adapted from from Courtenay High Tyler
Wisconsin Local Food https://wisconsinlocalfood.org/
Spicy Shrimp Chowder