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This is one of my absolute favorite summer recipes, I try to make it at least once every summer and the family loves it. I haven't made it yet this year, but I plan to do it here in a few weeks before it begins to cool off. I originally got this recipe from either Better Homes and Gardens or Southern Living, I can't remember which, but I cut it out and then I lost it and found it later on the internet, but now I can't find it again. So, I'm pretty much going entirely off of memory.
(Internet image that most closely resembles the finished recipe. I will change this to one that I take when I make this again.)
I will try my best to remember measurements. Most of the time when I cook, I don't measure. I just add things until I hear the voices of my ancestors whisper "That's enough child."
Some things that you will need: A food processor, one large soup pot and another medium soup pot or deep-dish skillet.
Ingredients:
- 3 to 4 cups of fresh sweet corn kernels. About 7 to 10 ears depending on the size.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 to 4 cloves fresh garlic cloves, minced.
- 2 to 3 cups of fresh chives, chopped and separated.
- About 10 oz. grape tomatoes or cherry tomatoes (1 package), halved.
- 1 large red onion, diced.
- 1/2 to 1 tablespoon creole or cajun seasoning (or more to taste, it's spicy).
- 1 1/2 to 2 cups of white wine (can substitute chicken stock)
- 1 cup of heavy cream
- 1 pound (or more) peeled, deveined shrimp.
Instructions:
- Shuck and rinse your corn. Using a paring knife, cut the kernels from the cobs and put them into your blender or food processor. Set the cobs aside and blend/puree the corn kernels until the resemble oatmeal. Add the corn mixture to the large soup pot and set aside.
- Carefully slide the dull side of the paring knife down the sides of the corn cobs while applying a little bit of pressure. This should remove the remaining corn bits. Do this until all of the corn bits are removed from the cobs and then discard the cobs. Add the corn bits to the pureed corn in the large pot.
- Add the heavy cream to the corn mixture. If the mixture looks dry, add a little more of the heavy cream (to taste) or water. You will want it to look thick and creamy, resembling porridge, not watery. Place the pot on the stove on medium/high. Once it begins to boil, set it on low and let simmer, stirring occasionally while you prepare the rest of the soup.
- In your separate pot or skillet, melt the butter and add the minced garlic. Sautee until caramelized (slightly browned), then add the onions, tomatoes, and 1 to 2 cups of the chives (saving one cup for later), and olive oil. Sautee the vegetables until they are soft and have released a fair amount of their juices.
- Next, add the shrimp, wine or chicken stock and creole or cajun seasoning. Cover and simmer, stirring occasionally until shrimp is fully cooked (or thawed if frozen and precooked)
To serve, ladle a portion of the corn base into a serving bowl and top with the desired amount of shrimp and vegetables. Garnish with remaining chives.
This dish is very tasty, but not quite filling. I would recommend serving this with biscuits or another bread side and or salad. Also pairs great with watermelon as another summer treat.
Also yes, I realize the picture features bacon, which my recipe doesn't call for. If you do add bacon, I would recommend using real crumbled up bacon pieces, not bacon bits.
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