HOT SOUP: This is a favourite in my family, even though only among the adults who enjoy the spiciness of the chilli peppers. For children, chilli peppers can be omitted to still give a nice soup combining the goodness of shrimp, vegetables and corn.

SPICY SHRIMP AND CORN CHOWDER:

10 cups or more basic chicken stock

                                          

1 lb. medium or large shrimp

2 shallots, chopped                                         

1 leek, white part only, finely sliced

2 garlic cloves, chopped

1 each carrot, medium potato & red pepper, diced                             

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

4 sprigs fresh thyme, stems removed

1 x 14oz canned whole corn kernels

2 tbsp. oil                                

½ cup 10% cream                                           

¼ cup dry white wine--optional

chopped cilantro to garnish                             

seasoning for shrimp:

    3/4 tsp each salt, sugar & tapioca starch                    

    dash of white pepper & light soy sauce

    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, heat 1 tbsp oil over high heat until hot and add shallots and leeks. Cook for 4 to 5 minutes or until soft and golden. Add garlic and toss for half a 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.