Shrimp Chowder With Roasted Corn & Red Peppers

Ingredients:

  • 2 oz. unsalted butter
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1 oz. finely diced tasso or bacon
  • 1/4 cup finely diced carrot
  • 1/4 cup diced roasted red peppers
  • 1 cup roasted corn
  • 1 cup diced red potatoes
  • 1 can cream style corn
  • 1/4 cup all purpose flour
  • 1 cup fish stock
  • 1 cup chicken stock
  • 1 pint heavy cream
  • 1 oz. dry sherry
  • 1 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon chopped parsley
  • 1 teaspoon Emeril's Bayou Blast
  • salt & pepper to taste
  • 1 pound cleaned and peeled shrimp
  • chives for garnish

Instructions:

  • Saute' vegetables and tasso in butter; add flour stirring slowly to make a roux
  • Slowly add stocks, stirring constantly
  • Simmer 30 minutes
  • Add cream, herbs, seasoning and sherry
  • Simmer 15 minutes
  • Add shrimp and cook 2 minutes or until shrimp turns pink
  • Garnish with chives
  • Serve hot (Makes 8 servings)

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