Brazilian Corn Chowder with Shrimp

Name: Brazilian Corn Chowder with Shrimp
Yield: Serves 6
Cuisine: Brazil
Ingredients: 2 cups shrimp stock (see note); 2 tablespoons unsalted butter; 18 medium shrimp White wine, chicken stock, or water for poaching; 2 large onions, diced (3 to 4 cups); 2½ cups corn kernels (from 8 to 9 ears fresh corn); Salt and freshly ground pepper; 1 tablespoon paprika; 2 tablespoons finely chopped fresh cilantro or green onions; 6½ cups Chicken Stock; 3 tablespoons fresh lemon juice; 2 teaspoons finely minced garlic; 1 large avocado, seeded, peeled, and cut into 1-inch dice; 1 teaspoon finely minced stemmed and seeded jalapeño pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

A festive and colorful soup. It has wonderful textures of crunchy corn and chewy shell- fish and creamy avocado, bound in a rich and flavorful broth.

Ingredients

18 medium shrimp White wine, chicken stock, or water for poaching
2 tablespoons unsalted butter

Americas
Brazil
Soup
Gluten-free
Spicy

Method

Procedure

Shell and devein the shrimp. Reserve the shells for the stock (see note). Poach the shrimp in a large saucepan over low heat in white wine, chicken stock, or water to cover until cooked through, 4 to 6 minutes.

Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, 10 to 15 minutes. Add