Spicy Corn Chowder with Shrimp - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Spicy Corn Chowder with Shrimp

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4 tablespoons (1/2 stick)                butter, room temperature
1 tablespoon                                 all purpose flour

1 medium                                     onion, coarsely chopped
1  & nbsp;                                              celery stalk, coarsely chopped
2                                                 medium jalapeno chilies, seeded, chopped
1 14 3/4- to 15-ounce                    can cream-style corn
1 16-ounce package                     frozen corn kernels, thawed
1 14-ounce can                            chicken broth
3/4 cup                                        whipping cream
1 teaspoon                                  sugar
                                                  cayenne pepper to taste

8 ounces            20                        uncooked shrimp, peeled, deveined, coarsely chopped
3 tablespoons                              chopped fresh cilantro



1.  Mix 1  tablespoon butter and flour in small bowl to blend; set aside.
2.  Finely chop onion and celery in processor.
3.   Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saut√© until soft, about 6 minutes.
4.  Add creamed corn and next 5 ingredients; bring to boil.
5.  Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.
6.  Add shrimp and cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into thermos container, making sure chowder is piping hot when packed.
Serve in cups or as soup shots.
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