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June 18, 2009

Shrimp & Corn Chowder

Made this on Tuesday night. It's loosely based on a chowder recipe by Mary Karlin from her Wood-Fired Cooking.
(I'm eating this for lunch AGAIN today - and don't even care...it's that good)
2 tablespoons olive oil
2 stalks celery, cut into 1/2-inch slices
8 ounces unpeeled small red potatoes, cut into 1-inch cubes
1 teaspoon kosher salt
1 - 2 teaspoons freshly ground white pepper (I used close to 2 b/c I like it a little hot)
1 bunch green onions, coarsely chopped, including half of greens
1 1/2 cups corn kernels (I just used a 16 oz bag of the frozen baby niblets)
4 cups fish or chicken stock
1 cup heavy cream
1 lb bag medium shrimp, deveined, tails removed
Grated zest of 1 lemon (can also add juice, if desired)
1 bunch of dill, finely chopped (about 1/3 cup)
Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes.
Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes.
Stir in the green onions and corn and add 2 cups of the stock.
Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes.

Stir in the shrimp and lemon zest and simmer gently until the shrimp is just cooked through, 3 to 4 minutes.
Add 2 remaining cups of stock as needed and lemon juice to taste. Heat through and add dill.
Taste and adjust the seasoning.

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