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▢ 2 Tbsp unsalted butter
▢ 1 medium yellow onion, diced
▢ 1/4 cup all-purpose flour
▢ 2 cloves garlic, minced
▢ 5 cups water (chicken broth or vegetable broth may be substituted)
▢ 8 ears yellow sweet corn (husks and silks removed)
▢ 1 lb. yukon gold or baby red potatoes , sliced into 1/2 inch pieces
▢ 1/4 tsp dried thyme
▢ 1/2 tsp smoked paprika (1/4 for soup 1/4 for the shrimp)
▢ salt and black pepper, to taste
▢ 1 cup half and half or heavy cream
▢ 1 lb 16/20 cleaned shrimp
▢ handful of chopped fresh chives
⭐️Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
⭐️Sprinkle the shrimp with the smoked paprika. Cook shrimp in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until shrimp is cooked. Use a slotted spoon to remove to a paper towel lined plate and set aside.
⭐️ Reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
⭐️While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
⭐️Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
⭐️ Once ready to eat put in bowl and garnish with the shrimp on top!
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