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Roasted Corn Chowder w/ Lime Cured Shrimp

Source of Recipe

Based on a recipe by Food Network’s Robert Irvine


Recipe Introduction

Mike found this recipe all on his own and made it for dinner one night. It was absolutely delicious. He made a lot of changes from the recipe as he found it. When I went to transcribe the original recipe from the Food Network website, I was surprised that he managed to make such a wonderful dish from such a mess of a recipe. It was terribly written. I did the best re-write that I could and hope that this effort is clear. NOTE: if you use fresh corn on the cob, be sure to scrape the cobs after cutting the kernels off and adding the ‘milk’ with the cream and stock. It will really up the corn flavor.

Recipe Link: www.foodnetwork.com/recipes/robert-irvine/roasted-corn-chowder-with-lime-cured-shrimp-recipe.print.html?oc=linkback

List of Ingredients

1 lime
1 1/4 Lb. 21-23 shrimp, shelled and deveined and cut into 3 pieces each
Handful of cilantro, chopped and divided
2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn)
1/4 cup vegetable oil - approximately
1/2 cup chopped raw bacon
1 red onion, diced
1/2 cup celery, finely diced – save some of the fronds
5 cloves garlic, minced
1/2 cup all-purpose flour
2 cups (1 pint) heavy cream
6 cups chicken stock
3/4 lb. red bliss potatoes, diced
3 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh parsley leaves
Hot sauce, to taste



Recipe

Place the shrimp in a bowl. Zest the lime and then squeeze lime juice over the shrimp placed in a bowl. Add the zest, the lime pieces and a couple of tablespoons of chopped cilantro to the bowl and stir. Cover and refrigerate for up to 1 hour.

Heat oven to 375 degrees F. Cover a baking sheet with non-stick foil or parchment paper. Toss the corn kernels with a little oil and spread them on the baking sheet. Roast until lightly toasted – 5-10 minutes. Set aside.

In a heavy large skillet, cook the bacon until crisp. Add enough vegetable oil to the bacon grease to make about 1/4 cup. Add the onions and celery and cook on medium to medium-low until they are softened – about 5 minutes. Add the garlic and corn and cook another 5 minutes – be sure not to burn the garlic. Stir in the flour and cook on medium-low to get a medium roux.

Raise the heat to medium and add the cream, chicken stock and potatoes (and corn milk, if any). Bring to a simmer and cook, stirring often, until the potatoes are tender, 20 minutes or more.

Remove the shrimp from the lime marinade after one hour and refrigerate if the soup isn’t ready. When the potatoes are tender enough, add in the shrimp, the 3 T. lime juice, parsley, a couple of T. cilantro and hot sauce (to taste). Stir and cook until the shrimp is JUST cooked through (this will not take long at all). Serve each bowl topped with a few of the celery fronds.

Serves 8.