SWEET CORN SOUP WITH SHIITAKES AND SHRIMP
Steps:
- Peel shrimp and devein, if desired. Set aside
- Sauté leek and onion in 2 T hot oil in a dutch oven 2 minutes. Add garlic, and sauté 2 min. Add 2 1/4 cups corn kernels and chicken broth, bring to a boil. Reduce heat and simmer 40 minutes. Remove from heat, cool slightly.
- Process half of corn mixture in a food processor or blender until smooth, pour into a bowl. Repeat with remaining corn mixture.
- Sauté mushrooms in remaining 2 T hot oil in Dutch oven over medium high heat 5 minutes. Stir in salt, pepper and Old Bay. Remove from Dutch oven.
- bring pureed mixture to a boil in Dutch oven over medium high heat, stirring often. Stir in remaining 3/4 cup corn, mushrooms and shrimp. Reduce heat, simmer 3-4 minutes until shrimp turn pink. Garnish with chives.
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