Blender Corn Chowder with Shrimp & Corn Relish
Ingredients
The chowder
-
½
lb.
shrimp, peeled and deveined
-
⅛
teaspoon
garlic powder
-
⅛
teaspoon
smoked paprika
-
⅛
teaspoon
ground cumin
-
⅛
teaspoon
sea salt
-
4
cups
sweet corn kernels, cut off the cob
-
¼
cup
water
-
1
each
roasted red pepper, diced
-
1
tablespoon
diced fresh cilantro
-
1½
cups
vegetable stock
-
1
clove
garlic
-
2
tablespoons
diced red onion
-
1
teaspoon
smoked paprika
-
½
teaspoon
salt
-
¼
teaspoon
ancho chili powder
-
¼
teaspoon
ground pepper
-
½
cup
coconut milk
Garnish
-
to taste
cilantro
-
to taste
green onions
-
to taste
Chili Oil
Instructions
- Coat the shrimp with garlic powder, smoked paprika, ground cumin, and salt, then set aside.
- Combine corn and water in a microwave-safe bowl, cover, and microwave for 4 minutes.
- Drain the corn and reserve ¾ cup for the relish, mixing it with diced roasted red pepper and cilantro.
- In a blender, combine the remaining corn, vegetable stock, garlic, red onion, smoked paprika, salt, ancho chili powder, and ground pepper, then blend on the soup cycle for 7-8 minutes.
- After blending, slowly add coconut milk while blending at increasing speeds for 2 minutes.
- In a skillet, cook the shrimp over medium-high heat for 2-3 minutes per side.
- Serve the soup topped with corn relish and shrimp, garnished with cilantro, green onions, and chili oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
281
Total fat
3g
Total carbohydrates
55g
Total protein
23g
Sodium
847mg
Cholesterol
87mg
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