Fresh Corn and Shrimp Chowder
3 tablespoons butter
1 cup diced celery
1 cup diced yellow onion
Kernels from 4 to 6 ears of fresh corn
4 cups diced peeled russet potatoes
8 cups water
2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/2 cup diced red bell pepper
1 cup half-and-half
In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes.
Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings.