corn chowder with shrimp, cream cheese & more…

How To Make corn chowder with shrimp, cream cheese & more…

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  1

  SHRIMP & MARINADE
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  2

  Gather your ingredients.
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  3

  Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
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  4

  Mince the basil.
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  5

  In a bowl, mix the ingredients for the marinade, and add the shrimp.
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  6

  Cover and refrigerate for at least 30 minutes.
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  7

  THE CHOWDER
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  8

  Remove the husks from the corn and clean off all the strands of silk.
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  9

  Remove the corn from the cobs, and reserve the cobs.
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  10

  Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
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  11

  Bring up to a simmer, and then reduce slightly and keep warm.
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  12

  Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
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  13

  Cook over medium heat, until browned but not too crispy
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  14

  Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
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  15

  Dice the onion.
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  16

  Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
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  17

  Dice the potatoes (I leave the skins on).
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  18

  Add the diced potatoes, and cook for an additional 4 minutes.
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  19

  Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
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  20

  Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
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  21

  Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
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  22

  Add the sweet corn and simmer for an additional 5 minutes.
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  23

  Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
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  24

  Add the softened cream cheese to the pot
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  25

  Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
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  26

  Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
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  27

  Remove the shrimp from the marinade, and discard the marinade.
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  28

  Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
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  29

  Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
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  30

  Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
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  31

  Keep the faith, and keep cooking.
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