Harvest Corn Chowder
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6 Servings
6.00 Ears corn shucked
18.00 lg Shrimp
1.00 lg Onion
2.00 lg Tomatoes
1.00 qt Heavy cream OR half/half
1.00 ts Salt or to taste
0.50 ts Black pepper or to taste
2.00 tb Cornstarch
3.00 Green onions sliced thin
The night before or early in the day when you plan to serve this
soup, heat your grill to medium, add some wood chips and grill the
corn. Peel the shrimp, devein if desired and grill about two minutes
per side. Cut the onion in thick slices and grill until translucent.
Cut the tomatoes in half and grill cut side down until blackened.
Cut the corn kernels off the cobs directly into a saucepan and scrape
the cobs into the pan also. Dice the grilled onion and and to the
pan. Add the cream OR half and half, salt/pepper to taste. Simmer
about 20 minutes.
At serving time, mix the cornstarch with a little water and stir into
the chowder. Bring to a boil. Dice the grilled tomatoes and add
them to the soup along with whole smoked shrimp, bring soup back to a
boil and serve.
Top each bowl with green onion slices.
Washington Post August 28, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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