Recipe - Grilled Corn And Shrimp Salad

4 Ears corn on the cob;
partially husked OR
2 cn (11 oz) kernel corn (no
salt); OR
1 pack Frozen corn kernels; thawed
3 cup Chicken stock; or canned
broth
One half cup Carrots; chopped
One half cup Celery; chopped
One half cup Onion; chopped
2 Cloves roasted garlic;
squeezed from skins
1 Serrano chile; seeded &
chopped
1 One half Ancho chiles; cut in half &
seeded
4 One half tablespoon Milk
3 tablespoon Fat free sour cream or plain
yogurt

GARNISHES
2 Corn tortillas; cut in
strips
Vegetable Oil; for frying
Coarse salt; for sprinkling
Ground ancho chile pepper;
for sprinkling (opt)

Open cans of corn and drain well. When drained, dry with paper towels. If
using frozen, thaw and dry with paper towels. Set aside.

Heat a castiron pan over mediumhigh heat. When hot, add corn kernels.
Toast until lightly charred. Place chicken stock, carrots, celery, onion,
garlic, and serrano chile in a saucepan. Bring to a boil, then let simmer
over mediumlow heat for 5 minutes. Add the charred kernels to the stock
and let simmer 10 minutes. Plug in a hand blender ( or pour all ingredients
into blender) and whiz until pureed, leaving a few pieces so it is a bit
chunky. If using blender, puree in blender on highest number until
completely smooth. Pour back into saucepan. Add the ancho cream, garnish
with fried corn tortillas and serve.

To make ancho cream: Place the ancho in a preheated 400°F oven for 45
seconds. Remove and place in a mixing bowl. Add warm water to cover and let
stand 10 minutes. When the ancho has softened, remove from the water and
place in a blender with the milk. Process until smooth. Pass the mixture
through a fine strainer. Whisk in the sour cream.

To make fried corn tortilla strips: Heat vegetable oil in a 2 qt saucepan
and heat until 375°F. When it reaches temperature, place corn tortilla
strips in oil, a few at a time, so not to lower temperature. Fry until
golden. Drain on paper towels. While still hot, sprinkle with coarse salt
and some ground ancho chile (optional).

To plate: Ladle soup into serving bowls, put another dollop of fat free
sour cream or ancho cream on top. Place tortilla strips on top, towering as
high as you can. You can also serve with some bread to clean the bowl with,
if you like. Isn't as authentic as the tortilla strips, but it cleans the
bowl well so you get all the soup.

NOTES : Original recipe from Red Hot Pepper by Jean Andrews, p. 120121.
Published by Macmillan General Reference, A Simon & Schuster Macmillan
Company, 1633 Broadway, NYC 100196785, Copyright 1993 by Jean Andrews,
ISBN # 0025022512

Recipe by: Adapted from Red Hot Peppers by Jean Andrews

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Oct 22, 1999,
converted by MM_Buster v2.0l.