REVIEW: Chipotle Shrimp and Corn Chowder

[Trixxee]

This soup is from one of the Weeknight Menu books (the one with the bacon-wrapped cider pork steaks). Another winner!

I pretty much followed the recipe as is, except I used the crispy diced bacon as a garnish rather than incorporating into the soup (I don't like soft bacon). I also used a tall can of corn, drained, in place of the frozen. This was pretty spicy so you may want to cut back on the 2 tablespoons of chipotle. I did not swap out the heavy cream for a less fattening substitute as a I know some people like to do. I do it myself for some things but I think I make about 2-3 chowders per year so when I do it I want the cream - LOL. Very silky texture.

I don't know if was my red potatoes (they had been in pantry for a couple of weeks) but it took longer than the 15 minutes at a simmer for them to soften enough. Served with garlic bread.

Another solid 8+ recipe.

[cjs]

It does sound like another winner, Trixee.

When I saw the heading, I thought maybe it was a recipe I have out for this week! But, mine is W.W. not C@H. The first night you make Sesame Noodles with Shrimp and the 2nd night you morph it into Shrimp and corn chowder. How funny.

[Mare749]

Thanks for the review, Trixxee. This one is on my to do list.

I don't know if I have ever shared this tip, probably because I figured everybody else has thought of it already, but when I open a can of chipotle peppers in adobo sauce, I usually only use 1 at a time. So, I take the rest and divide it into plastic ice cube trays and freeze. Then, I just take out the cubes and wrap them individually in plastic wrap. and pop them into a freezer container.

I do the same thing with tomato paste, so I always have cubes to drop into soup or stew.

[cjs]

I'm with you, Maryann, I always freeze those two items also. Your way sounds easier to use later; I just put the whole kaboodle in a freezer bag then cut off the amount I think I need later.

[Gourmet_Mom]

Jean, that's what I do.