Chef Dean Max of 3030 Ocean in Fort Lauderdale is a farmboy who champions the sweet corn from Zellwood, Fla. It's in season right now -- but just for two more weeks or so. Chef Max whipped up this soup recipe for the recent Cadillac Challenge in Boca, with Johnny Vinczencz of Johnny V's.
He only had one hour to make the soup - so it's not a forever-long recipe. You can skip the shrimp part if you want - the soup alone is killer and one of the best I've ever tasted.
Thanks to Chef max for sharing the recipe!
Curry Corn Soup with Spicy Key West Pink Shrimp
(from Chef Dean Max, 3030 Ocean, Ft. Lauderdale)
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2 tablespoons butter
2 yellow onions, chopped
2 leeks, white part only, chopped
4 shallots, minced
2 tablespoons garlic, chopped
8 ears corn, clean kernels
2 tablespoons Madras curry powder
1 cup white wine
6 cups chicken stock
1 cup heavy cream
Salt and pepper
For fresh harrissa:
1 cup piquillo peppers
2 tablespoons chili sambal
2 jalapeño peppers, flesh only
2 cloves garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons lemon juice
1 tablespoon salt
1⁄2 cup grape seed oil
6 jumbo shrimp
For soup: Heat butter in a small soup pot and sauté the onions, leeks and shallots. Add the chopped garlic, corn, and curry powder and continue to cook. Add in the white wine and reduce completely. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream, bring the soup back to a boil and season with salt and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.
For fresh harissa: Puree all ingredients together except the salt, oil and shrimp. When mixed well, slowly drizzle the oil in and season with salt. Marinate the shrimp in the harissa for 5 minutes. Sauté or grill the shrimp for a couple of minutes on both sides and dice. Ladle soup into bowls, top with diced shrimp and serve. Makes 6 servings. Flexitarian version: Substitute vegetable stock for chicken stock; skip the shrimp.