SPICY SHRIMP CHOWDER

SPICY SHRIMP CHOWDER image

Yield 10 servings

Number Of Ingredients 16

7 cups homemade or canned veg broth
1 lb medium shrimp, peeled, deveined, shells reserved
3 tbs olive oil
1 large onion, diced
3 medium carrots, peeled, diced
3 ribs celery, diced
1 tbs ground coriander
2 ts ground cumin
1/4 tsp cayenne pepper or less to taste
Salt to taste
Freshly ground black pepper to taste
2 medium baking potatoes, peeled, diced
2 medium baking potatoes, peeled, diced
5 plum tomatoes, diced
1 10 oz package frozen corn kernels
1 cup cream or half-and-half

Steps:

Heat broth to simmer in large saucepan. Add shrimp shells; simmer 10 minutes. Remove shells. Heat oil in large pot; add onion, carrots and celery. Saute until onion is translucent, about 5 minutes. Add coriander, cumin, cayenne and salt and pepper to taste and vegetable broth; heat to boil. Add potatoes, tomatoes, and corn. Heat almost to simmer; cook until vegetables are tender, 20-25 minutes. Remove from heat; allow to cool slightly. Transfer a third of the vegetables to food processor or blender; puree. Return puree to pan; add cream and shrimp. Cook over low heat until shrimp just turn pink, about 1 minutes. Do not boil or shrimp will become tough. Serve hot to bowls; garnish with cilantro, if desired.