by Deb Hall » Sun Jul 19, 2009 7:43 pm
This is the perfect weather for this dish- cool enough to enjoy a soup while the sweet corn is at it's peak. Any of you who were at the first Hotbytes throwdown- this was what I brought to impress a group of foodies. It's that good.
Chef Ellen at Science Hill deserves all the credit for the original recipe, I've just tweaked it a liittle to my personal taste.
Corn Chowder with Grilled Shrimp
Serves 6-8
3 Slices Applewood smoked (or other sweet smoked)Thick Bacon ( Note - see first instruction)
1 medium onion diced
1 Small green pepper, diced
1 Small red pepper, diced
1 Tbsp. fresh Thyme
3 Idaho Russet potatoes, peeled and diced.
5 Cups Chicken Stock
1 cup Heavy Cream
3 Cups corn kernels (6-8 ears)
Salt and Pepper
10-12 Shrimp, peeled and deveined
1. Sauté bacon until crisp and reserve.
2. Add onion and peppers to bacon grease and cook until soft. ( Note I always cook extra bacon in step one. You'll want about 3 Tablespoons bacon grease to saute the onions/peppers)
3. Add corn and potatoes, cover with stock and cook for 20 minutes
4. While soup cooks, cook shrimp by sauteing in a pan with a little grease for 2-3 minutes until pink. Once cool enough to handle, cut each shrimp into 3 bite-size pieces.
5. Add cream, salt, pepper, and thyme to soup.
6. Put shrimp in the bottom of each bowl, then ladle soup. Serve topped with chopped bacon.
Last edited by Deb Hall on Mon Aug 03, 2009 1:05 pm, edited 1 time in total.