Corn And Shrimp Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 3 1/2 cups chicken broth
• 1 1/2 lbs fresh corn kernels or 1 1/2 lbs canned corn
• 1/4 lb thick-sliced bacon, cut 1/2-inch dice
• 1 medium onion, cut 1/2-inch dice
• 1 large red bell pepper, cut 1/2-inch dice
• 2 large celery ribs, cut 1/2-inch dice
• 2 lbs russet potatoes, cut 1/2-inch cubes
• 2 cups milk
• 2 cups heavy cream
• salt, to taste
• fresh ground black pepper, to taste
• hot pepper sauce, such as tabasco, to taste
• 4 ounces butter, 1 stick
• 2 1/2 lbs medium shrimp, peeled, deveined
• 1/4 cup chopped chives

Recipe

• 1 in a medium pot, combine the chicken broth and 1 pound of the corn.
• 2 bring the broth to a boil; immediately remove the pan from the heat.
• 3 working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
• 4 set aside.
• 5 in a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
• 6 using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
• 7 set aside.
• 8 heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
• 9 cook, stirring, until the vegetables have softened, 10 to 12 minutes.
• 10 add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
• 11 bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
• 12 simmer the chowder until the potatoes are tender, 10 to 12 minutes.
• 13 add hot pepper sauce and additional salt to taste, if needed.
• 14 just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• 15 add some of the shrimp, being careful not to crowd the pan.
• 16 saute until cooked through, 3 to 4 minutes.
• 17 transfer the shrimp to a plate.
• 18 repeat with the remaining butter and shrimp.
• 19 stir the chives and bacon into the hot soup.
• 20 ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
• 21 serve immediately.
• 22 if serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.