Corn and Shrimp Chowder

3 cups defrosted frozen or fresh corn kernels, divided

2 tablespoons unsalted butter or olive oil

1 cup chopped onion

2 cups fish stock or bottled clam broth

1 cup light cream or half-and-half

2 teaspoons sugar

½ medium green bell pepper, seeded and finely chopped

½ medium red bell pepper, seeded and finely chopped

¾ pound fresh or frozen medium shrimp, peeled, deveined, and cut crosswise into ¾-inch pieces

½ cup chopped cilantro leaves, plus extra to garnish

Salt and freshly ground black pepper

Place 2 cups of corn in a food processor and pulse until smooth. Set aside.

In a medium heavy saucepan, heat the butter or oil over medium-high. Add the onion and saute until tender, 3 to 4 minutes. Stir in the pureed corn, fish stock, cream and sugar. Simmer for 2 to 3 minutes.

Stir in the remaining corn, bell peppers, shrimp, ½ cup cilantro, and salt and pepper. Gently simmer until the shrimp are just cooked through. Ladle into warmed bowls, garnish with the remaining cilantro leaves and serve.

Serves four to six.

Joann Pruess for the Associated Press