BRAZILIAN CORN AND SHRIMP CHOWDER

recipe + photography BILLY DOUKAS

This colorful and nutritious dish is perfect for festive gatherings and pleasing a crowd … Not only does it feed many (double it; heck, triple it!) but this dairy-free chowder does great on low-heat for the length of the party. Peak season corn and succulent shrimp meet in a flavorful broth, topped with your choice of fresh herbs. Serve with a side of ripe avocado or crunchy cucumber!

The season's best herbs and produce can be sourced locally. Delicious flavored oils and broths can be found at local grocers.

Serves: 8 
Prep and cooking time: 1 hour

6 ears of fresh corn (gold, silver, or silver and gold)
1 pound raw shrimp (20-25 count), peeled and deveined
3 tablespoons extra-virgin olive oil (preferably garlic flavored) 
1 tablespoon unsalted butter
2 large yellow onions, coarsely diced
16 ounces vegetable broth
16 ounces seafood broth
12 ounces coconut milk, unsweetened
2 tablespoons lemon juice
2 tablespoons minced jalapeno pepper
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons fresh cilantro, chopped coarsely

Shuck corn. Then, hold ears upright over the cutting board and cut kernels off with a sharp knife in a downward motion. Collect corn kernels in a bowl and set aside. Sprinkle with a couple pinches of salt. Coarsely dice onions, mince jalapeno peppers, peel and devein shrimp. Set all these aside.

Heat vegetable broth in an 8- to-12-quart stockpot over a medium heat, and poach shrimp; about 5 minutes. (Leave shrimp in broth.)

Heat butter and olive oil in a large saucepan over a low heat. Add onions, salt, black pepper and cook until onions are translucent, about 10 to 15 minutes. Add minced jalapeno, cook on medium heat for 3 minutes. Add corn kernels, stir and heat for another 3 minutes.

Place saucepan ingredients into the stockpot, add seafood broth, stir and bring to a boil. Reduce heat and simmer until kernels are tender.

Remove 4 ladles of chowder, including shrimp and corn and place in a blender. Purée and return to the stockpot. Add unsweetened coconut milk, lemon juice and simmer for another 15 minutes. Taste and adjust salt and pepper.

Place servings in soup bowls. Top with fresh cilantro and serve with ripe avocado or sliced garden cucumbers.


Print Friendly, PDF & Email
Previous StoryNext Story