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Shrimp & Corn Chowder

Using leftovers from a corn and leek flatbread adapted from Smitten Kitchen’s recipe and taking advantage of fresh corn available this time of year, this chowder is perfect for a late-summer supper. Topping it with grilled Gulf shrimp only makes it better. Add in a loaf of French bread and a salad to complete the meal.

Shrimp & Corn Chowder3 ears of corn, shucked and cut from the cob (save cobs for stock)
1 leek, chopped into rounds
1 large carrot, chopped into chunks
1 rib of celery, chopped
1 red bell pepper, chopped
1 small jalapeno pepper, chopped
1/2 Tbsp butter
2 cups vegetable broth
4 cups water
1 cup skim milk
1 pound fresh Gulf shrimp
1 Tbsp olive oil
Dash of cayenne pepper
Salt and pepper to taste
Fresh chives for garnish

Set aside corn and leeks and start on the stock first. Pour the broth and water into a soup pot and add the corn cobs and carrot chunks. Bring to a boil and then simmer for up to an hour. While the broth is cooking, saute the leeks, celery and peppers in butter until tender. Add the corn and saute together for about 5 minutes. Remove from heat. When stock is finished simmering, remove the corn cobs and scrape any leftover bits back into the pot. Add the corn mixture to the pot, followed by the milk and turn the heat to low. Meanwhile, saute the shrimp in olive oil with a little salt and pepper for about 5 minutes or until cooked through. Season the chowder with salt, pepper and cayenne. Ladle into bowls and top with shrimp and fresh chives.

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