Here is the recipe for "Spicy Shrimp & Corn Soup" that Dorothy requested. It starts with a basic chicken stock that can be used for practically any soup except vegetarian ones. If one has a stock soup on hand, one can turn out any soup just by adding whatever additional ingredients that are called for in a particular soup recipe. Watch for more soup recipes later.

BASIC CHICKEN STOCK:

1-2 lb. chicken parts, or thighs and legs, blanched in boiling water, skin removed, or the carcass of 1 cooked chicken

1 large onion, quartered                                               

2 stalks celery, chopped coarsely

2 carrots, cut into large pieces                                      

bouquet garni: tied in several layers of cheesecloth--optional

   

    1 bay leaf                                                    

    4 white peppercorns

    1 onion, stuck with 4 cloves

10-12 cups water

Put all ingredients in a large stock pot.  Bring to a boil, reduce heat and simmer for 3 hours. Strain and cool. Remove as much oil from the surface if possible. Stock may be made in advance & freeze until needed. Remove solid fat & defrost in the fridge.

Recipe may be doubled or tripled for larger quantity of stock.

SPICY SHRIMP AND CORN CHOWDER:

10 cups or more basic chicken stock

                                               

1 lb. medium or large shrimp

2 shallots, chopped                                          

1 leek, white only, finely sliced

2 garlic cloves, chopped

1 carrot, diced 

1 red pepper, diced                 

2-3 hot chilli pepper (or to taste) halved           

1 medium potato, peeled and diced                  

4 sprigs fresh thyme, stems removed

1 x 14oz canned whole corn kernels

2 tbsp. canola oil                                 

½ cup 10% cream                                           

¼ cup dry white wine--optional

chopped cilantro to garnish                              

Seasoning for shrimp:

½ tsp each salt and sugar                      dash of white pepper

½ tsp tapioca starch                              1 tsp rice wine or dry sherry

                       

Rinse, remove shells & de-vein shrimp. Wrap with paper towels and refrigerate at least 1 hour. Cut shrimp into halves or quarters, depending on size, and season with seasoning for 30 minutes. Add 1 tbsp. oil into a large pan, preferably a non-stick saucepan, & heat it until hot. Add shrimp & cook for 2-3 minutes until they turn pink. Remove with a slotted spoon and set aside.

Into the same pan, add shallot and leeks. Cook for 4 to 5 minutes or until soft and golden. Add garlic and toss for another minutes.  Add chilli peppers, red pepper, carrots, potato and thyme. Toss well to combine. Add white wine, if using, to deglaze pan; then add the stock. Cover pot and bring mixture to a boil. Reduce heat and simmer for 30 to 35 minutes or until vegetables are tender and flavour has developed. Taste for spiciness after 5-10 minutes of cooking, removing or adding more chilli peppers according to taste.  

Use a hand blender to puree the soup until smooth. Add corn and simmer uncovered for 10 minutes. Add cream & shrimp and cook for 5 minutes more. Adjust seasoning before serving. Serve hot, garnished with cilantro.