4 Tbsp. Butter
1 1/2 lbs. Medium Shrimp, peeled & deveined
2 3/4 Onions, chopped
3 Tsp. Chopped Garlic
1 C. Sweet White Wine (Riesling)
1/2 Tsp. Cumin, ground
3/4 lbs. Idaho Potatoes, quartered
3/4 lbs. Small Red Potatoes, halved
3 C. Frozen Corn Kernals
1 C. Half and Half
to taste – Fresh Lime Juice
1/4 C. Cilantro, chopped
4 C. Chicken Stock
1 2/2 Tsp. Crushed Red Pepper
- Melt 2 Tbsp butter in a pot over moderate heat, 1 tbsp garlic and half onion ; cook stirring occasionally for about 4 minutes. Add wine and 4 cups stock; simmer, stirring occasionally until liquid is reduced to 4 cups, about 20 mins. Strain stock and discard solids.
- Melt remaining 2 tbsp butter over moderate heat in reserved pot. Add remaining onion, crushed red peppers, and cumin; cook, stirring occasionally until onion is tender, about 3 minutes. Add remaining 2 tsp garlic and cook, stirring 1 minute. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Idaho potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half – and- half, juice, and cilantro; salt and pepper to taste.
- Ladle soup into bowls and serve with lime wedges.
Yield = 6 servings