Brazilian Corn Chowder with Shrimp

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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



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