Spicy Shrimp Corn Chowder

Ingredients

• 2 ears of corn (kernels removed)
• 8 jumbo shrimps (skin and tail removed)
• 1 leek (finely chopped)
• 1 bunch green onions (finely chopped)
• 1 medium potato (cut in cubes)
• 2 cloves garlic (finely chopped)
• 1 cup milk
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1-1/4 teaspoon korean chili powder
• oil
• salt
• pepper

Instructions

1. 1

   In a deep pan, melt butter along with 1 tablespoon oil in medium heat. Add garlic along with chopped leek. Add a pinch of salt and give it a stir. Allow it cook at medium heat for about 3 minutes or until the chopped leek is softened.

2. 2

   In the same pan, add corn, potatoes and half of the chopped green onion. Season with salt, add all the spices (cumin, fennel and 1 teaspoon korean chili powder), give it a stir and allow it to cook for about a minute. Now, add water and milk, bring the heat to medium low and allow the potatoes to soften.

3. 3

   In the mean time, rub some oil, salt and 1/4 teaspoon of korean chili powder to the jumbo shrimp and pan fry it for about 3 minutes on each side or until the shrimp curls up. Keep it aside to be used later.

4. 4

   Check the pan and if the potatoes are softened enough, ladle half of the soup in a blender and blend it to smooth consistency. Return it to the saucepan and give it a stir. (This would thicken the chowder. Alternatively, you can blend the whole soup to creamy). Check for salt and add any, if required.

5. 5

   Ladle soup in serving bowl, top it with the pan-fried shrimp and garnish with the remaining green onions.