I made a very simple corn chowder soup tonight, which follows the same formula as carrot or squash soup: two potatoes, two onions, 3 or 4 cloves of garlic, chicken broth, and Vegetable X…in this case, 1/2 a bag of Trader Joe’s Roasted Corn. Saute the vegetables lightly, add broth to cover, simmer until tender, then puree. Add a little milk or cream, salt, pepper and paprika to taste.
To go with it, I made roasted salmon and shrimp along with the leftover 1/2 bag of langoustines, using my miraculous tried-and-true method of oven roasting seafood that I discovered here: preheat the oven to 425 with the baking sheet inside. Toss shellfish and salmon with olive oil, kosher salt, pepper, dill and brown sugar. When oven is heated, take the sheet out and spread the fish and shrimps out on it. Put back in the oven for five minutes, six tops but no more than five for little langoustines otherwise they will dry right out.
Speaking of miraculous, I did the near impossible and made the perfect amount of soup. I seem to have a very difficult time making a little soup, it usually ends up being a gallon. But it was just enough tonight. And the soup was perfect with the shrimp, and also perfect with the salmon flaked into it.