Recipe: Corn Curry shrimp and Chowder

As New England, I would like to the idea that chowders — if seafood or corn — must be thick. Very thick.

But where does my marriage to tradition.I love both seafood and maize chowders, and I see no reason why they cannot be combined. I also think that coconut milk and other flavors often associated with Indian food work well with both.

And so I decided to bring them all together in a pot.Rather than the more traditional cream, I used a can of coconut milk lite to add that the creamy chowders need wealth, as well as Briar starchy potatoes for the body.

Once the base, it's easy to add fish (favorite shrimp for their consistence, strong flavor and easy preparation, but use whatever fish you prefer) and maize. frozen while the kernel may be replaced, the taste of fresh, just cooked corn is wonderful (and lesser penalty).

Finally, a splash of hot sauce at the end brings together. What do not know most people is that hot sauce in small quantities it will increase the other flavors of the dish without adding any real heat.

Corn Curry shrimp and Chowder

From 4 to 6 servings of makes

4 ears of corn

2 tablespoons olive oil

1 large onion, diced yellow

2 teaspoons curry powder

1 1/2 tsp. smoked paprika

1 can of coconut milk lite (15-ounce)

1 l chicken stock

2 large potatoes, peeled and diced reddish

1 kilo of large raw shrimp, scallops and code removed

Black pepper and salt, to taste

Hot sauce, to taste

1. cut the kernel by ears of corn.To this end, stand each ear on its end wide and use a serrated knife saw down the length of the cob.Discard the cobs.

2. in a large saucepan on medium high, heat the olive oil. Add onion and sauté until just starting to Brown, about 5 minutes.

3. Add curry powder and paprika, then Cook, stirring constantly, for another minute. Add the coconut milk, chicken and potatoes. bring a simmer and cook until the potatoes are tender and begin to crumble, about 15 minutes.

4. transfer the mixture in a blender, in batches if necessary and smelting until much smooth. Return the mixture to the pot over medium heat.

5. When fish soup has returned to a simmer, add prawns. Cook until shrimps, just turn pink and firm, about 10 minutes. Add grains of maize and cook until just the fish soup is heated through. season with salt, pepper and a splash of hot sauce.

Nutritional information for service (values are rounded to the nearest whole number): 506 calories; 209 calories from FAT (41% of total calories); 23 g fat (15 g; saturated 0 g trans fats); 115 mg cholesterol; carbohydrate 52 g; protein g 24; 5 g fiber; sodium mg 828.

Editor's Note: Food editor J.M. Hirsch is author of the new cookbook "version high, low job: Reinventing Weeknight Cooking."