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Chipotle Shrimp and Corn Chowder

  • 4servings
  • 40minutes
  • 378calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 slices thick sliced bacon , diced

  2. 1 cup onion , diced

  3. 1/2 cup celery , diced

  4. 1/2 teaspoon garlic , minced

  5. 2 tablespoons flour

  6. 1/4 cup sherry wine

  7. 2 cups chicken broth

  8. 1 1/2 cups frozen corn kernels

  9. 1 1/2 cups red potatoes, diced

  10. 1 cup whole milk

  11. 1 -2 tablespoon chipotle chile in adobo , minced (or to taste)

  12. 2 teaspoons fresh thyme , minced

  13. 1/2 lb medium shrimp , peeled, deveined and halved lengthwise

  14. 1/2 cup heavy cream

  15. salt

Instructions Jump to Ingredients ↑

  1. Saute bacon in a large pot over medium heat until crisp.

  2. Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.

  3. Stir in flour and cook one minute.

  4. Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.

  5. Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.

  6. Add shrimp and cream to soup.

  7. Add salt to taste.

  8. Simmer 5 minutes to cook shrimp.

  9. Serve.

  10. * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

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