Why recepie famous for?
Ingredients
1 tbsp extra-virgin olive oil1 white onion chopped
2 large carrots chopped
2 stalks celery chopped
Sea salt and fresh ground black pepper to taste
1 jalapeño chile pepper chopped (To reduce the heat, remove the seeds.)
1 tsp paprika
3/4 tsp dried thyme
1 lb Russet potatoes peeled and cubed
3 cups fresh corn off the cob - about 3 large ears (frozen is good also)
1 cup whole milk
1 lb medium shrimp peeled and deveined
Instructions
Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 6 to 8 minutes. Add jalapeño, paprika and thyme and cook for 1 minute, stirring well. Add 3 cups water, increase heat and bring to a boil. Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.
Add corn and milk; season with salt and black pepper, and simmer for 2 to 3 more minutes. Remove from heat.
Using a hand held blender, blend until semi smooth. If you don't have a hand held blender, place about 3 cups of the corn mixture in a blender and puree, then transfer purée back to pot, stir to combine and return to medium heat; bring to a simmer. (Be very careful with the hot mixture)
Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Remove from heat and serve
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