Mexican Shrimp and Corn Chowder

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Category : Fish And Sea Food

Recipe : Mexican Shrimp and Corn Chowder

Queso fresco, a fresh Mexican cheese, is wonderful in this hearty soup; if
unavailable, try goat or farmer's cheese.

Makes 4 servings

8 ounces deveined peeled medium shrimp (tails left on), reserve shells
1/2 cup chopped onion
1 garlic clove, halved
2 cups thawed frozen corn kernels
1 1/2 cups evaporated skimmed milk
1/2 cup roasted red bell pepper, diced
1/4 cup diced deveined seeded poblano chile (wear gloves to prevent irritation)
1 tablespoon cornstarch
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1 1/2 ounces queso fresco, crumbled

To prepare shrimp stock, rinse shrimp shells well under cold running water. In
medium saucepan, combine shrimp shells, onion, garlic and 1 1/2 cups water; bring
liquid to a boil. Reduce heat to low; simmer, covered, 15 minutes.
Transfer shell mixture to food processor; puree 30 seconds, until shells are
crushed.
Place fine sieve over 2- or 4-cup liquid measure; strain shell mixture through
sieve, discarding solids. Liquid should measure 1 cup; if necessary, return liquid
to saucepan and cook until reduced in volume to 1 cup.
In clean food processor, puree 1 cup of the corn.
In large saucepan, combine milk, bell pepper, chile, shrimp stock and pureed and
whole-kernel corn; bring just to a simmer (do not boil). Cook, stirring frequently,
10 minutes, until flavors are blended.
Dissolve cornstarch in 2 tablespoons cold water; stir into milk mixture; cook,
stirring constantly, until slightly thickened. Add shrimp; cook, stirring frequently,
2 minutes, until shrimp turn pink. Stir in cilantro and salt.
Divide shrimp mixture evenly among 4 bowls; top each portion with an equal
amount of cheese.

SERVING (1 1/4 CUPS) PROVIDES: 3/4 Milk, 1/2 Vegetable, 1 1/4 Proteins, 1
Bread, 10 Optional Calories.

PER SERVING: 260 Calories, 4 g Total Fat, 2 g Saturated Fat, 98 mg Cholesterol, 444
mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 23 g Protein, 371 mg Calcium .