CHARDONNAY PAIRING- CREAM OF CORN SOUP

INGREDIENTS:

Corn Soup

3 tablespoons butter
3 ounces chopped celery
3 ounces chopped yellow onion
1 pound of fresh corn kernels
1 quart chicken stock
1-pint heavy cream
½ bunch epazote leaves stems removed, available at south American markets
Salt and pepper to taste
Optional garnish diced roasted red peppers
Poached shrimp

Poached Shrimp
1 pound 16/20 peeled and deveined shrimp
1 onion quartered
1 lemon sliced
5 cloves garlic, smashed
½ teaspoon coriander seeds
4 ½ teaspoons salt
2 quarts water
2 Ice cubes

METHOD:

For Corn Soup:

In a medium stock pot, over medium heat, add butter, celery and onion, sauté until soft and oinions are translucent, about 5 minutes. Then add corn, chicken stock, cream and epazote, bring to a simmer and simmer uncovered for 15 minutes. Remove from heat and blend soup until smooth and pass through a fine mesh chinois.

For Poached Shrimp:

Place shrimp in a 6-quart heat proof container.

In a medium stock pot add all the other ingredients and bring to a boil.

Pour boiling liquid over shrimp and cover, let sit for 5 minutes.  Then add ice cubes and allow to cool. Once cool cut shrimp into desired size.

Courtesy of Mark Caldwell, Executive Chef Davis Estates