.grilled corn and shrimp chowder.

I LOVED his soup! It came from my "Nordstrom Entertaining at Home Cookbook." I did change some of the recipe to make it simpler and serve less people. Instead of shucking 3 ears of corn, I just used some frozen corn from my favorite Trader Joe's, im sure a canned corn would also work fine. Good luck and enjoy!



Ingredients
3 ears of corn, shucked
3 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, finely choppe
2 cups of red potatoes, peeled and cute into 3/4-inch dice
3/4 cup diced green bell pepper
3 bottles (8 oz.) clam juice
1 cup heavy (whipping) cream
1/2 pound shrimp, peeled and coarsely chopped
1/4 teaspoon Tabasco sauce
2 tablespoons chopped fresh cilantro

Preparation
Bring a saucepan to medium heat, melt the butter and swirl to coat the bottom of the pan. Add onion, celery, potatoes, and bell pepper and cook. stirring occasionally, until softened, 10-12 minutes. Add the clam juice and simmer until the potatoes are fork-tender, about 15 minutes.

Add the corn and cream, bring to a simmer, reduce the heat to medium-low, and cook for about 10 minutes to meld the flavors. Add the shrimp, 1/4 teaspoon of salt, 1/4 teaspoon pepper, and Tabasco sauce and cook, stirring constantly, until the shrimp are just cooked through, about 3 minutes. Taste and adjust seasoning. Garnish with cilantro. Enjoy!