Roasted Corn and Red Pepper Chowder with Shrimp & Red Potato

This is a hearty soup for a cold day. This recipe is easy to make because most of the ingredients are already made, you just need to combine them. I use Trader Joe’s Organic Roasted Corn and Red Pepper Soup as a base. I also use TJ’s pre-cooked frozen medium shrimp, and their frozen roasted yellow corn. If you don’t have a Trader Joe’s in your area, you can still look for the same ingredients. If you can’t find roasted yellow corn, make your own. The frozen corn I buy is nicely browned on all side and has a smoky flavor to it. I like to add a nice spicy flavor to this soup with a dash of Tabasco.

Ingredients:
2 cups medium frozen shrimp
1 tablespoon olive oil
1- ½ cup roasted corn
2 cups of red potatoes, diced into 1/2 inch cubes, skin on
1 carton Organic Roasted Corn and Red Pepper Soup, 32 fl. Oz.
I clove garlic minced or use frozen garlic cube
1/2 teaspoon Tabasco sauce
¼ parsley, chopped
Salt and fresh ground pepper to taste

Thaw frozen shrimp by place in a colander. Put colander in a larger bowl and fill with cold water. I like to keep the water trickling into the bowl for a few minutes to keep it circulating. Gently swish shrimp around every few minutes until they are separated and feel like they are beginning to thaw. Add new water as needed.

If possible I like to let the frozen corn thaw a bit. If you don’t have time to can work with it frozen.

In a large pot add five cups of water and cook potatoes until al dente. When potatoes are done drain most of the water except for about a half cup.

To make soup: If you are using fresh garlic, heat oil and add garlic to the oil and stir for just a minute, just until you can begin to smell it. Add the corn and stir. Add soup base, potatoes and potato water and shrimp to pot. Bring to s soft boil and then reduce heat to simmer.
Add Tabasco sauce and parsley and stir. Continue to cook for another 5-10 minutes until potatoes are fully cooked. Add salt and pepper to taste.

Servings: 6