Chef Len Rubin has cooked all over the United States and the world! Here in Arizona, he continues to astound diners with his innovative flavor combinations in some of the state’s finest restaurants. We highly suggest that you have a bite to eat at The Vig and The Vig Uptown to try some of Chef Len’s dishes for yourself. After all, it’s not every day that you run across an amazing culinary competitor. We’ll be rooting for him as he competes for the Western Regional Chef of the Year at the ACF convention to be held at the end of April – GO LENNY!!
Ingredients:
Serves 4
- 1 strip Smoked Bacon (diced small)
- 1 tbs. Unsalted Butter (cut in pieces, room temperature)
- 2 tbs. Onions (diced small)
- 1 tbs. Garlic (diced small)
- 1 tbs. Tomato Paste
- 1 tbs. All-Purpose Flour
- 2 cups Water
- 8 oz. Cream Style Corn
- 8 oz. Corn Kernels
- 2 tsp. Chili Powder
- 1 tbs. Corn Oil
- 4 oz. Rock Shrimp (peeled, deveined)
- 2 tsp. Red Bell Pepper (diced small)
- 2 tsp. Green Bell Pepper (diced small)
- 2 tsp. Cilantro (chopped)
- 2 tsp. Green Onion (chopped)
- 2 tbs. Half & Half
- 1/2 tsp. Ground Black Pepper
- To Taste Salt
- Place bacon in a sauce pot and cook over medium heat until crispy.
- Add the butter and stir until completely melted.
- Add the onions and garlic; cook until softened.
- Add the tomato paste and incorporate well, stirring constantly for about 2 minutes.
- Add the flour and incorporate well, stirring constantly for 1 minute.
- Slowly add the water while whisking to break up all lumps and incorporate well.
- Bring to a boil, lower heat slightly and add the cream style corn.
- Drain corn kernels and place on a baking sheet; sprinkle with chili powder and corn oil and place in a 400° oven until slightly browned.
- Add browned corn to soup.
- Bring soup back up to a boil and let simmer for 10 minutes.
- Add the shrimp and bell peppers and bring back up to a boil.
- Let simmer for another 10 minutes then add all of the remaining ingredients.
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