ROASTED CORN CHOWDER WITH LIME CURED SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour.
- Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes.
- Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low.
- Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
- Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers.
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Gracia Mukendi
[email protected]This chowder was very good, but I found it to be a bit too thick. Next time, I'll add more liquid.
Yasmeen Kousar
[email protected]This soup was just what I needed on a cold winter day. It was warm, hearty, and flavorful. The roasted corn and lime-cured shrimp added a nice touch.
Jo Habesha
[email protected]I made this chowder for a potluck and it was a big hit! Everyone loved it. The roasted corn and lime-cured shrimp were especially popular.
Hammoo Eltorky
[email protected]This is my new favorite chowder recipe! It's so flavorful and comforting. I love the roasted corn and the lime-cured shrimp really make it special.
Abdul sameeh
[email protected]This soup was a bit too spicy for my taste, but otherwise it was very good. I'll try using less poblano peppers next time.
Matthew Cook
[email protected]I followed the recipe exactly and the chowder turned out perfectly! It was creamy, flavorful, and the shrimp were cooked to perfection. I highly recommend this recipe.
hencesmile
[email protected]This chowder was just okay. I found it to be a bit bland and the lime-cured shrimp didn't really add much flavor. I probably won't make this again.
Muhmmad Shehbaz
[email protected]I'm not a huge fan of corn chowder, but this recipe changed my mind! The roasted corn added a nice depth of flavor and the lime-cured shrimp were a delicious addition. I'll definitely be making this again.
Maki Mofokeng
[email protected]This recipe was easy to follow and the chowder turned out great! I especially loved the crispy corn kernels. Will definitely be making this again.
Jeremy Davis
[email protected]The roasted corn chowder was very good, but I found the lime-cured shrimp to be a bit too salty for my taste. Next time, I'll try using less shrimp or omitting them altogether.
Al Shernalyn
[email protected]This soup was delicious! I love the roasted corn and the lime-cured shrimp added a nice tang. I will definitely be making this again.
Shae Clark
[email protected]I made this chowder for a dinner party and it was a huge hit! Everyone loved the unique combination of flavors. The lime-cured shrimp really made the dish special. Will definitely be making this again.
Karrar Haidery
[email protected]This roasted corn chowder with lime-cured shrimp was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the corn perfectly complementing the tanginess of the lime-cured shrimp. The addition of poblano peppers added