Sweet Corn and Shrimp Chowder
10 ears sweet corn
1 cup heavy cream or half-and-half
8 ounces bacon, julienned
1 medium yellow onion, finely diced
1 small garlic clove, finely diced
1 large Yukon gold potato, peeled and diced into 1/2-inch cubes
12 ounces medium sized shrimp, peeled and deveined
1 1/2 to 2 cups chicken broth
2 Tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
Remove the kernels from the cobs. Place half the kernels, reserving the other half, in a medium saucepan with the cream and cook over medium heat for 8-10 minutes, or until the cream is reduced to about 2/3 cup. Transfer the mixture to a food processor and purée until smooth; set aside.
In a large sauté pan over medium-low heat, cook the bacon until the fat has rendered and is golden and crisp; about 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Pour off the bacon fat, reserving 2 tablespoons in the pan. Add the onion, garlic, potato and the remaining corn to the bacon fat and cook, stirring occasionally, for 10-12 minutes, or until the potatoes are tender. Add the shrimp and cook, stirring continuously, for 2-3 minutes, or until the shrimp are just cooked. Season to taste with salt and pepper.
Place the corn purée in a large saucepan over medium heat-low heat. Add the sautéed corn mixture and stir. Add the broth 1/2 cup at a time until the desired consistency is reached. Cook for 5 minutes, or until warmed through. Season to taste with salt and pepper. Ladle into bowl and sprinkle with chives and the reserved cooked bacon. Season with cayenne pepper if using. Enjoy!
Printed from thegalleygourmet.net