Summer is almost officially over….:( but there are still summer veggies to be had and fall veggies coming into their own. Shrimp Corn Veggie Chowder is a perfect way to usher out summer and embrace fall.
For a few weeks I was sure that fall was coming early. It was downright chilly out. Alas though we are having an Indian Summer…….its downright hot!!
For those few cool weeks I was thinking and craving soup. So off to Pinterest I went…..
In Tim’s line of work he travels quite a bit and many of the places he services have quirky things they sell. We buy local honey from one of his accounts that was devastated by a tornado in 2015.
The owner and about a dozen patrons rode out the storm. Grubsteakers on the corner of Route 251 and Route 64 in Rochelle rebuilt and continues to serve customers in the same location.
A local farmer sells produce at the location and still has sweet corn…score. Since the recipe I was trying needed sweet corn….on the cob. The corn was sweet and delicious.
Shrimp and corn go together like Taco’s and Tuesdays.
The recipe also called for butternut squash. Let me say this about that…..I love butternut squash, but it is a pain in the ass to peel and cut. Praise God we live in modern times when you can have this done for you!!!
I used a pre-diced bag of butternut squash, and pre cut cabbage. Not that cabbage is hard to cut, but my lazy side can kick in pretty easy….just saying.
The spice combo from the original recipe from Food and Wine Peruvian Shrimp and Corn Chowder of cayenne, paprika, and cumin with a dash of hot sauce, was just right so I left it alone.
I substituted stock for water and coconut milk for the heavy cream. I did not have frozen peas and I normally would have tried to sub something else, but I ran to the store and I’m very glad I did.
The sweet pea green gave the chowder the perfect color pop. Even my pea hating husband sad they were the right choice.
Leaving the tails on the shrimp and the corn on the cob made this a messy chowder, but as Tim said messy but marvelous. Have a side plate handy for the tails and cobs when you serve Shrimp Corn Veggie Chowder.
The original recipe used heavy cream, but I used coconut milk as I had a partial can left over. If you have an issue with dairy the coconut milk is a perfect substitute, but I’m sure heavy cream is delicious also.
Shrimp Corn Veggie Chowder was easy to make and was the perfect chowder to satisfy my “soup” craving. Will definitely be making this again.
- 3 tablespoons avocado oil
- 1 pound unpeeled medium shrimp
- 3 teaspoons salt
- 1 onion, chopped
- ¼ teaspoon cayenne
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- Dash hot sauce
- 1 -16 ounce bag diced butternut squash
- 1 -16 ounce bag cabbage, cole slaw mix
- 2 baking potatoes,cut into 1½-inch chunks
- 4 ears of corn, cut in fourths
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 cup frozen sweet peas
- In a large stock pot, heat the oil over moderate heat. Cook the shrimp stirring frequently. Season with 1 teaspoon of the salt and cooking, until the shrimp are pink and opaque, about 5 minutes. Remove with a slotted spoon. Peel shrimp when they are cool enough to handle and set aside.
- Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the stock pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dash of hot sauce, squash, cabbage, potatoes, corn, and stock to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- Add the coconut milk and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.