Shrimp and Corn Chowder


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


  1. 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.
  2. 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.
  3. Ladle soup into bowls and serve with lime wedges.

Yield = 6 servings