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Sopa Cremosa de Camarones y Maiz (Creamy Shrimp and Corn Chowder)

Time: Prep: 25 minutes plus marinating, Cook: 50 minutes
Servings: 50 minutes

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Welcome to our kitchen! Today, we’re diving into the delightful flavors of the sea and the earth with our Creamy Shrimp and Corn Chowder recipe. This hearty and comforting soup is a perfect blend of succulent shrimp, sweet corn, and creamy goodness. Whether you’re craving a warm bowl on a chilly evening or hosting a gathering with friends and family, this soup is sure to impress. Join us as we take you step by step through this simple yet oh-so-satisfying recipe that will leave your taste buds dancing with delight. Let’s get cooking!

Ingredients

2 garlic cloves, minced 

3 tablespoons olive oil 

1 tablespoon achiote powder or 2 tablespoons achiote paste 

1 teaspoon kosher salt 

1 teaspoon fresh ground black pepper 

1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary 

1/2 cup chopped celery 

1/2 cup chopped yellow onion 

1/4 cup dry white wine 

4 cups peeled and diced Yukon Gold potatoes 

4 cups seafood stock 

2 cups frozen sweet corn 

1 cup half and half, at room temperature 

Avocado slices, chopped fresh chives, Mexican crema and/or crushed red pepper flakes for garnish (optional) 

Preparation

  1. In medium bowl, whisk garlic, 1 tablespoon oil, achiote, and 1/2 teaspoon each salt and black pepper. Add shrimp; toss. Cover and refrigerate 1 hour.
  1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp mixture; cook 3 minutes or until shrimp turn opaque throughout, turning once. Transfer to plate.
  1. In same saucepot, heat remaining 1 tablespoon oil over medium heat. Add celery and onion; cook 4 minutes or until starting to brown, stirring frequently. Add wine; cook 1 minute, stirring frequently. Add potatoes and stock; cook 30 minutes or until potatoes are very tender. Add corn, half and half, and remaining 1/2 teaspoon each salt and black pepper; cook 10 minutes or until slightly thickened, stirring frequently. Add all but 6 shrimp; cook 1 minute or until heated through. Makes about 8 cups.
  1. Serve soup garnished with reserved shrimp, and avocado, chives, crema and/or crushed red pepper, if desired. Approximate nutritional values per serving (1 1/2 cups): 309 Calories, 12g Fat, 4g Saturated Fat, 109mg Cholesterol, 1242mg Sodium, 34g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 16g Protein

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.