CHILLED CORN CHOWDER WITH SHRIMP

CHILLED CORN CHOWDER WITH SHRIMP image

Yield 6 people

Number Of Ingredients 17

8 ears corn, husk and silks removed
2 tablespoons extra-virgin olive oil, divided use
1 small yellow onion, finely chopped (about 1/2 cup)
1/4 cup dry, un-oaked white wine
2 teaspoons Marsala wine
4 ounces peeled russet potato, cut in small dice
1 1/2 cups low-salt chicken broth
1/2 to 3/4 cup whole milk
1/4 to 1/2 teaspoon grated fresh ginger
Kosher salt and pepper to taste
Lemon juice, if needed
1 tablespoon minced shallots
1 1/4 teaspoons minced fresh tarragon and/or sliced basil, plus a few whole leaves for garnish
12 ounces cooked bay shrimp or larger shrimp
Optional garnishes:
Parmesan crostini or croutons
Diced avocado

Steps:

1.Cut off corn kernels, but don't cut too deeply (see cook's note). There will be about 4 cups kernels; set aside. Use spoon to scrape cobs, saving corn scrapings. 2.In medium-size pot, heat 1 1/2 teaspoons oil over medium heat. Add onion and cook until soft and translucent. Add white wine and Marsala; reduce by half. 3. Add potato to pot, along with broth, milk, ginger, corn scrapings and all but 1 generous cup corn kernels. 4.Season with salt and pepper. Cover and simmer until potatoes and corn are tender. 5. Let mixture cool slightly, then process in blender or with immersion blender until fairly smooth - there should still be some texture. If corn is very sweet, squeeze of lemon juice will help balance. Let cool to room temperature and refrigerate. 6. Heat remaining 1/2 tablespoon oil in small skillet over medium heat. Add shallots and cook until softened. 7.Add reserved kernels and cook until just tender. Season with salt and pepper; set aside. 8. Just before serving, taste chowder and adjust seasoning. Stir in tarragon and/or basil. 9. To serve, ladle chowder into bowls; top with shrimp and reserved corn-shallot garnish. 10. Garnish with whole herb leaves and, if you like, optional garnishes. Nutritional information (per serving): Calories 240 (30 percent from fat), fat 8 g (sat 2 g), protein 17 g, carbohydrates 26 g, fiber 3 g, cholesterol 90 mg, sodium 138 mg