Chipotle Shrimp And Corn Chowder

Name: Chipotle Shrimp And Corn Chowder
Ingredients: 2 slices thick sliced bacon, diced; 1 cup onion, diced; 1/2 cup celery, diced; 1/2 teaspoon garlic, minced; 2 tablespoons flour; 1/4 cup sherry wine; 2 cups chicken broth; 1 1/2 cups frozen corn kernels; 1 1/2 cups red potatoes, diced; 1 cup whole milk; 1 -2 tablespoon chipotle chile in adobo, minced (or to taste); 2 teaspoons fresh thyme, minced; 1/2 lb medium shrimp, peeled, deveined and halved lengthwise; 1/2 cup heavy cream; salt

15 ingredients

10 steps

Ingredients

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Directions

1

Saute bacon in a large pot over medium heat until crisp.
2

Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
3

Stir in flour and cook one minute.
4

Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
5

Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
6

Add shrimp and cream to soup.
7

Add salt to taste.
8

Simmer 5 minutes to cook shrimp.
9

Serve.
10

* This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.