Shrimp Butternut Squash and Corn Chowder
Ingredients
- 2 tablespoons Butter
- 1 pound Unpeeled Shrimp
- 2 teaspoons Salt
- 1 Onion, chopped
- 1 Jalapeno, minced
- 3 Garlic cloved, smashed and rough chopped
- 1/8 teaspoon Cayenne
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- 2 dashes Tabasco
- 1 Tomato, parboiled, skinned and chopped
- 1 small Butternut squash, peeled, seeded and cut into 1"cubes
- 1/4-1/2 Head of Green Cabbage, shredded
- 2 Lg baking Potatoes, peeled and cubed
- 2 Ears of Corn, shucked and de-kernaled
- 1/4 teaspoon Fish sauce
- 1/4 teaspoon Rice vinegar
- 15 ounces Can of Lobster Stock
- 5.4 ounces Can of unsweetened Coconut Cream
- 2 cups Water
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Basil, minced
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