Shrimp and Corn Chowder With chive oil
What could be more summery than fresh shrimp, corn and herbs? Fresh basil would be a good substitute for the chives, but do not use dried herbs.
Ingredients
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3 tablespoons fresh chives, chopped
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½ cup olive oil, divided use
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¼ teaspoon black pepper
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¾ cup onions, diced
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½ cup red bell pepper, diced
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2 cloves garlic, minced
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Pinch of salt
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2 cups chicken broth
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1 pound medium shrimp, shelled
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1½ cups corn kernels, fresh or frozen and thawed
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1 can (13.5-ounce) unsweetened coconut milk
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1 teaspoon lime juice
Directions
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Put the chives and ¼ cup olive oil in a food processor or blender. Pulse 3 or 4 times, scraping after each pulse, until the chives are mixed into the oil. Pour into a small bowl, add black pepper and set aside.
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Pour the remaining ¼ cup olive oil into a large stockpot and place over medium-high heat. When the oil is hot, add the onions, red bell pepper and garlic, and a pinch of salt. Stir and cook for 2 to 3 minutes, until the vegetables are soft but not browned. Pour in the chicken broth. Bring the mixture to a boil, then add the shrimp and corn. Return to a boil and cook until the shrimp are pink and cooked through, just a few minutes. Taste, and add salt if needed. Turn off the heat and stir in the coconut milk until combined with the other ingredients. Stir in lime juice.
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Strain the chive oil into a small, clean bowl. Ladle the chowder into serving bowls and drizzle each bowl with the chive oil as desired. Serve immediately.