Shrimp, Potato and Corn Chowder

By Mike_67

Ingredients

• 1 ½ pounds raw medium shrimp
• 12 ounces frozen corn, thawed
• 1 tablespoon extra-virgin olive oil
• 2 leeks, white part only, finely chopped
• 2 garlic cloves, crushed
• 4 Russet potatoes cut into ½ inch cubes
• 3 cups fish or chicken stock
• 2 ½ cups heavy cream
• Pinch of cayenne pepper
• 3 tablespoons finely chopped Italian parsley

Details

Servings 4

Preparation

Step 1

Peel and devein shrimp then chop into small pieces.

Heat oil in a large saucepan and add the leaks. Cook over medium-low heat for about 5 minutes, or until soft and lightly golden. Add garlic and cook for 30 seconds, then add corn, potato, stock and cream.

Bring to a boil, and then reduce the heat. Simmer, partly covered, for 20 minutes, or until potatoes are soft but still hold their shape. Remove the lid and simmer for 10 minutes more to allow soup to thicken. Reduce heat to low. Put 2 cups of the soup in a blender and blend until very smooth.

Return the blended soup to the saucepan and add the shrimp. Increase the heat to medium and simmer for 2 minutes or until the shrimp are pink and cooked through. Stir in cream, cayenne pepper and 2 tablespoons of the parsley. Season to taste, then serve garnished with the remaining parsley.