Smoky Corn Chowder with Shrimp
- 2 slices bacon, cut into 1/2-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbs. smoked paprika
- 1 pinch crushed red pepper
- 3 ears fresh corn, kernels removed
- 2 cups chicken stock
- 1/2 cup half and half (or cream)
- coarse salt and freshly ground pepper
- basil slivers for garnish (optional)
- Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.
- Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.
- If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute.
- Add the fresh corn to the pot and toss to combine. Heck, sauté another minute.
- Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Need a little salt and pepper? Add a pinch or two.
- If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
- Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.