Steve Topple, chef at Vail’s Sonnenalp, shared this chowder recipe in the Vail Daily. The recipe can be tweaked with the addition of crumbled bacon and roasted red bell pepper.
Corn and Shrimp Chowder
2 sticks celery, finely diced
2 cups uncooked rock shrimp, peeled and deveined
Kernels scraped from 5 ears fresh corn
3 tablespoons olive oil
1 large clove garlic, finely chopped
1 small yellow onion, diced
2 large yellow potatoes, peeled and small diced
1 bunch cilantro, chopped
2 cups vegetable stock or broth
2 cups heavy cream
Salt and fresh-ground black pepper
In a large pot, add the olive oil, saute the onion, celery and garlic until translucent, add the diced potato and corn, then add the vegetable stock. Bring soup to a boil then add the cream to the soup base, then add the shrimp, cook until shrimp turns pink. Season to taste with salt and pepper. Serve hot garnished with chopped cilantro.
Homegrown Recipe appears weekly in the Aurora Sentinel, Buckley Guardian and Life Science newspapers and sites. Comments to: [email protected]