Corn Chowder With Grilled Shrimp
Creamy Corn and Potato Chowder with Basil Shrimp Skewers: This hearty chowder is a comforting and satisfying meal, perfect for a cozy night in. Creamy and flavorful, the soup is made with tender potatoes, sweet corn, and crispy bacon, all cooked in a rich base of milk and cream. The addition of a touch of cayenne pepper adds a subtle heat that complements the sweetness of the corn. Served with succulent basil-marinated shrimp skewers, this dish is a delightful combination of textures and flavors that will warm you up from the inside out. Garnish with fresh lime slices for a bright finish that balances the richness of the chowder.
— Constant Cookbook
Ingredients
- 1⁄4 cup plus 1 Tbs. olive oil
- 2 Tbs. minced fresh basil
- Salt and freshly ground pepper, to taste
- 18 medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 2 russet potatoes, peeled and cut into
- 1-inch cubes
- 5 cups milk
- 1 cup heavy cream
- 3 ears of corn, kernels removed
- 3 bacon slices, cooked and chopped
- 1⁄4 tsp. cayenne pepper
- Lime slices for garnish
Instructions
- In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes.
- In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes.
- Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm.
- Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side.
- Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately.
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