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Food, Fun and Fabulous 132 4 tablespoons butter 3 teaspoons chopped garlic 3 small onions, chopped 1 cup Riesling wine 4 cups chicken stock 1 ½ teaspoon crushed red pepper ½ teaspoon ground cumin 2 Idaho potatoes, quartered 6-8 small red potatoes, halved 1 ½ pounds medium shrimp, peeled and deveined 3 cups frozen corn kernels 1 cup half-and-half ¼ cup fresh lime juice ¼ cup cilantro, chopped 1 cup cornstarch 1 cup cold water In a pot over moderate heat, melt 2 tablespoons butter with 1 teaspoon garlic and half of the amount of onion. Sauté, stirring occasionally, for about 4 minutes. Add wine and stock; simmer, stirring occasionally until liquid is reduced to 4 cups, about 20 minutes. Strain stock, discard solids, and set broth aside. In the same pot, melt remaining butter over moderate heat. Add remaining onion, crushed red peppers, and This is a hearty soup that can stand alone for lunch or dinner. Serve in a roasted pumpkin serving bowl or individual bowls. Crusty bread is the perfect complement. cumin; cook, stirring occasionally until onion is tender, about 3 minutes. Add remaining garlic and cook, stirring occasionally for 1 minute. Add broth, and potatoes; simmer, stirring occasionally until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Idaho potatoes with a fork to thicken soup. If the soup still needs thickening, make a cornstarch slurry with the cornstarch and cold water mixed well. Slowly add to the soup and continue to cook until thickened. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half-and- half, juice, and cilantro. Season to taste with salt and pepper. Ladle soup into bowls and serve with lime wedges. Shrimp and Corn Chowder yield: 6-8 servings

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