Corn & Shrimp Chowder

This chowder is so soul-satisfying, no one will guess it’s also quick and easy to make virtually anywhere you can find a food processor. Rather than shrimp, you could use lobster meat as well as cubed or shredded chicken. For an Asian twist, purée the center portion of a tender lemongrass stalk with the corn and replace the cream with canned coconut milk. You might also add a minced small, hot chili.—Joanna Pruess

Serves: 4 to 6

• 3 cups defrosted frozen or fresh corn kernels
• 2 Tbsp. unsalted butter or olive oil
• 1 cup chopped onion
• 2 cups fish stock or bottled clam broth
• 1 cup light cream or half-&-half
• 2 tsp. sugar
• 1/2 each medium green and red bell pepper, seeds and membranes removed, and finely chopped
• 3/4 lb. fresh or frozen medium shrimp, peeled, deveined, and cut into 3/4-inch slices
• 1/3 cup chopped cilantro leaves, plus extra leaves to garnish
• Salt and freshly ground black pepper

1. Purée 2 cups of the corn in a food processor until smooth. Set aside.

2. Heat butter or oil in a medium-sized heavy saucepan over medium-high heat. Add onions and sauté until wilted, 3 to 4 minutes. Stir in puréed corn, fish stock, light cream and sugar, and simmer for 2 to 3 minutes.

3. Stir in remaining corn, bell peppers, shrimp, cilantro and salt and pepper. Gently simmer until the shrimp are just cooked through. Ladle into heated bowls, garnish with remaining cilantro leaves and serve.

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