Shrimp and Corn Chowder

CAROLYN SAYS:  "The Wildfire Hot Sauce really really transforms this recipe from very good to magic!"

2 pounds medium shrimp, shelled and deveined
2 tablespoons Earthquake Garlic Sauce
2 scallions, minced
2 tablespoons fresh lime juice
2 cups fresh or thawed frozen corn kernels
2 cups milk
1 tablespoon olive oil
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoes, peeled, seeded and finely chopped
6 cups fish or chicken stock or canned low-sodium broth
1 unripe (green) plantain, peeled and coarsely grated
2 tablespoons cilantro leaves
1 teaspoon Wildfire Hot Sauce

In a large, shallow glass or stainless-steel bowl, toss the shrimp with Earthquake Garlic Sauce, scallions and lime juice. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.

In a food processor, purée the corn with the milk. Pour the purée through a course strainer, pressing on the solids to extract as much liquid as possible.

Heat olive oil in a large saucepan. Add onion, bell pepper and cumin and cook over moderate heat, stirring until the vegetables are slightly softened, about five minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and Wild Fire Sauce and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes. 

Pour the soup through a coarse strainer. Working in batches, purée the vegetables in a blender. Return the purée and the strained broth to the saucepan and bring to a simmer.  Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup bowls.

Serves 6

Filed under: SeafoodSoup

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