Roasted Corn Chowder with Shrimp

A couple years ago a good friend of my was parting ways with a few cookbooks she never really looked at, and knowing me as she does, (I tend to hoard collect cookbooks of all kinds) she asked me if I would like any of them. Trying my best to hold myself at bay, I accepted a few of her offered books and among them was a book all about cooking from scratch with various herbs and spices.

Well the first recipe that caught my eye was a wonderful corn and shrimp chowder served over warm mashed potatoes. Although I love the idea of the mashed potatoes, I decided to modify the recipe so it is better suited to eat during the summer months. I did this by omitting the mashed potatoes and then using fresh kernels cut right from the cob and pan roasting them.

Ingredients:

1 T olive oil (Extra Virgin if you have it)

1 medium onion, chopped

2 medium carrots, diced

2 cloves of garlic, minced

3 cups of low sodium chicken broth

1 cup of homemade shellfish stock or an 8 oz bottle of clam juice

2 heaping tsp. of dill seed. NOT DILL WEED

5 ears worth of fresh cut kernels

one more T of olive oil

salt and pepper to taste

1 1/2 lbs of medium raw shrimp, peeled and deveined with tails removed. If using large shrimp you can cut them in half.

3 T of fresh parsley

Heat oil in a large saucepan and then saute the onion and carrot over medium heat until onion becomes translucent, about 5 minutes. Add the broth, shellfish stock and dill seeds, bring to a boil and then lower the heat, cover and let simmer for about 20 minutes.

In the meantime heat another T of olive oil on low heat in a large frying pan, add the kernals and season with salt and pepper. Cook corn while stirring, for about 5 -7 minutes or until the kernels turn a golden brown. Watch the pan doesn't get too hot or you may find yourself ducking from hot popping corn.

Add all but about 4 T of the roasted corn to the broth mixture and let simmer for another 10 minutes. Allow mixture cool somewhat and then add all but about 2 cups of the liquid to a food processor or blender and puree in batches until smooth. (Be careful if you are using a blender and the liquid is still hot. Only fill 1/3 of the way to avoid the hot liquid spitting out of the top.) 

Add all of the mixture back to the saucepan. Add the shrimp plus 2 T of the parsley and simmer until shrimp are no longer pink...about 2 1/2 minutes. Ladle into bowls and garnish with the remainder of the roasted corn and parsley. 

Serve with a crusty bread and enjoy it with a nice cold glass of German Riesling. 

Wishing you a great start to your week!

XO

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Coastal Charm

New England Style Clam Chowder

This recipe was adapted from Cooks Illustrated Cookbook with only minor changes made to the original recipe.

In these colder than cold Arctic days we've been having as of late, the only thing that really warms me up is a hearty bowl of hot soup! Today I decided to make Mr. Rosemary Lane's absolute favorite potage, New England clam chowder!

This chowder is made with freshly steamed Middle Neck clams, celery, onion, fresh thyme and a smokey bacon, so the base is really packed with flavor! The Yukon Gold potatoes have a moderate level of starch which is released into the mixture during the cooking time. This helps to nicely thicken the chowder. Oh and make sure you pick up a bag or box of oyster crackers to toss in with your piping hot chowda!!!

Ingredients:

3 cups of water

Approximate 3 1/3 lbs Middle Neck or Cherry Stone clams, scrubbed (about 35 clams)

5 pieces of bacon chopped fine

2 medium onions chopped

2 stalks of celery chopped

1 tsp fresh thyme or 1/2 tsp of dried

3 T. butter

3 T flour

3 8 oz. bottles of clam juice (choose one lowest in sodium)

1 lb Yukon Gold potatoes peeled and diced

1 bay leaf

2 packets of Goya Sazon without Annatto (found near other Goya products in your local supermarket.) 

1 cup heavy cream

3 T minced parsley

fresh cracked peper

pinch of salt if needed

To start heat 3 cups of water in a large pot or Dutch oven, then in a metal basket or strainer steam the scrubbed clams until they are all opened up. Discard any unopened clams, keep the reserved juices and set it aside.

Next, in the same pot, heat bacon for about 6 minutes. Then add celery and onions and let them cook until soft, about 4-5 minutes. Add a little of the reserved juice from the clams if needed, then add 3 tablespoons of butter and let it melt. Add 3 tablespoons of flour and make a roux. Slowly add the reserved clam juice along with the bottle juice and one bay leaf. Let the mixture thicken and then add 1 lb of Yukon Gold potatoes and bring to a boil. Reduce heat and let simmer for about 20-25 minutes.

Once clams are cooled remove them from their shells with a sharp knife and mince. 

At the end of the 20-25 minute cooking time the potatoes should be soft but still have their shape. (The beauty of Yukon Gold potatoes.) Let the mixture cool somewhat and remove the bay leaf. In a blender add the mixture in small batches and blend till smooth. I like my chowder to have some chunkiness so I don't blend all of the mixture. Return the soup back to the pot and heat through. Turn off the heat and pour in 1 cup of heavy cream, or you can cut the cream with a 1/2 cup of milk or Half-n-Half. Then add the parsley and the clams. Let the mixture warm the clams through for a couple minutes and then serve.

Garnish with parsley and enjoy!

XO

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