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Oct 21, 2017

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Caputo’s Corn Chowder
by Tina Caputo
Magazine Issue: U.S. Vol. 4.6
Caputo's Corn Chowder

3 medium leeks (white part only), thinly sliced
3 cloves garlic, peeled and minced
5 large ears white corn, kernels cut off
2 jalapeno peppers, seeded and minced
2 celery ribs, diced
2 large red skin potatoes, washed and cut into 1-inch dice
2 1/2 T olive oil
1 t dried thyme
1 t dried basil
3-4 cups chicken or vegetable broth
1 dried bay leaf
18 medium shrimp, shelled and de-veined
Salt and freshly ground pepper to taste

In a Dutch oven or stock pot heat oil over medium heat. Add leeks and garlic. Sauté until leeks are opaque (about three minutes). Add thyme and basil. Saute one minute. Add corn, jalapenos and celery. Sauté five minutes. Add potatoes, three cups of broth and bay leaf. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).

Meanwhile, brush shrimp with olive oil and sprinkle lightly with salt and pepper. Broil two minutes on each side or until just cooked through. Set aside. Remove two cups of the sauteed vegetable mixture (above) and puree in a blender, adding the extra cup of broth if necessary. Stir pureed mixture back into the pot with the remaining sauteed vegetables and add salt and pepper to taste. Cook over low heat another 10 minutes. Ladle chowder into six bowls. Add three shrimp to each bowl and serve to drooling guests.

Cross References:
Blood Orange, Avocado and Tomato Salad
Tossed Spinach Lasagne and Goat Cheese Gratin
Bechamel Sauce

Original Source:
The $75 Virtual Vittles Party

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