It is delicious and both my husband and I commented how we liked the crunchy celery and corn!
Shrimp and Corn Chowder
2 tablespoons butter
2 stalks celery, chopped (1 cup)
1 large red onion, chopped (1 cup)
1/2 green sweet pepper, chopped (1/2 cup)
2 tablespoons all-purpose flour
32-oz chicken broth OR 2 cups water plus 2 8 ounce bottles clam juice
2 teaspoons Old Bay® seasoning
1 teaspoon dried basil, crushed
1 pound large shrimp in shells, peeled (original recipe calls for 1.5-lbs) I used frozen
1 12 ounce package frozen whole kernel corn
2 tablespoons capers
1 8 ounce container mascarpone cheese (I used a block of cream cheese, cut into small pieces so it melts easily into hot soup)
a couple squirts of Sriracha hot chili sauce (optional)
2 Tbs. sherry (optional)
Fresh basil leaves (optional)
salt & pepper, if desired
Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes over medium heat. Stir in flour until coated; cook for 1 minute. Add chicken broth, Bay seasoning, and basil. Bring to boil; reduce heat.
Stir in shrimp, corn, and capers. Cook for 2 to 5 minutes or until shrimp are bright pink. Remove from heat. Stir in cheese until melted. Serve with fresh basil, if desired.
RECIPE NOTES: Another time I will make this recipe using the clam juice to see how it tastes, but we honestly liked it a lot made with the chicken broth. The two of us polished it off in just two days and as I type this, I am wishing for another bowlful 😉 I think the container of mascarpone, or even whipped cream cheese, would melt easier into the soup, but it all came together nicely with the substitutions I made.