County Sweet Corn Chowder With Smoky Shrimp And Coriander

by Chef Michael Potters

The sweet and smoky flavours make this soup an outstanding first course for that special dinner party.

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons smoked hot paprika
Large pinch cayenne pepper
Salt and freshly ground pepper
¼ cup unsalted butter
1 cup chopped onion
1 tablespoon chopped garlic
4 cups fresh corn kernels (about 6 to 8 ears of corn)
4 cups chicken or vegetable stock
2 tablespoons olive oil
2 potatoes, peeled and cut into ½-inch dice
2 sweet red peppers, cored, seeded and cut into ½-inch dice
2 tablespoons finely chopped coriander
2 tablespoons lime juice

Combine shrimp, olive oil, smoked paprika, cayenne, salt and pepper in a medium bowl. Mix well and refrigerate.

Melt butter over medium heat in a 4-quart pot. Add onions and garlic, turn heat to medium-low and cook until onions are translucent, about 5 minutes. Add 3 cups of corn kernels and stir together. Add stock, bring to a boil, cover pot and simmer for 15 minutes or until corn has softened.

Purée soup in a high-speed blender and strain through a fine sieve. Return soup to pot and warm over medium heat. Add remaining cup of corn kernels.

Heat a heavy-bottom skillet over medium heat. Add 1 tablespoon olive oil, potatoes and red peppers and cook, stirring frequently for 8 minutes or until vegetables have softened but not browned. Transfer potatoes and peppers to soup.

Turn heat under skillet to medium-high and add remaining 1 tablespoon oil. Quickly sear shrimp for 1 minute and add to soup.

Cook soup for 3 minutes more until corn is soft and shrimp are firm but not overcooked. Finish soup with coriander and lime juice. Season with salt and pepper to taste and serve.

Wine pairing by Beppi Crosariol:

Most soups offer homey comfort. This one is no exception. Yet Chef Potters also delivers a wake-up call to the senses with layered flavours, various textures and brilliant colours. Pair this party in a bowl with a lively, full-flavoured white, such as viognier, New Zealand sauvignon blanc or dry riesling. International choices: Yalumba Y Series Viognier from Australia ($16); Villa Maria Private Bin Sauvignon Blanc from New Zealand ($16). Canadian choice: Jackson-Triggs Delaine Vineyard Riesling from Niagara ($19).

Chef Michael Potters

Harvest Restaurant

106 Bridge Street
Picton, Ontario
Phone: 613.476.6763
www.harvestrestaurant.ca