Corn and Shrimp Seafood Chowder Recipe - Great Italian Chefs
This vibrant soup recipe by Christina Bowerman is a stunning variation on a classic corn chowder, pairing the lovely sweetness of corn and shrimp with the grunt and spice of Italian charcuterie.
Ingredients
- 4 ears of corn
- 15g of white wine vinegar
- 15g of cider vinegar
- 30g of extra virgin olive oil
- 40g of parsley, juice
- 1g of agar agar
- salt
- oil, enough to fill a small bowl
- 100g of cotechino
- 40g of maltodextrin
- 4 baby corn, halved lengthways
- 4 red prawns, medium
- 8 shrimps, white, small
- 1 orange, juiced and zested
- 60g of micro cress, fresh garlic and cress
- habanero sauce
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