Shrimp and Roasted Corn Chowder

By angelahon

Shrimp and Roasted Corn Chowder

Ingredients

• 4 ears corn kernels (cut from the cobs with the cobs reserved)
• 1/2 lb shrimp (peeled and deviend with the shells reserved)
• 4 cups chicken stock (or chicken broth, or shrimp stock)
• 4 slices smoked bacon (cut into one inch pieces)
• 1 onion (diced)
• 2 stalks celery (diced)
• 1/2 red pepper (diced)
• 2 cloves garlic (chopped)
• 1 tsp thyme (chopped)
• 2 tsps smoked paprika
• 1/4 cup flour (or rice flour for gluten-free)
• 1 potatoes (large stewing, cut into bite sized pieces)
• 1/2 cup cream
• pepper
• salt

Preparation

Step 1

1.Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
2.Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
3.Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
4.Reduce the heat back down to medium, add the onion, celery and pepper and saute until tender, about 7-10 minutes.
5.Add the garlic, thyme and paprika and saute until fragrant, about a minute.
6.Sprinkle on the flour and cook for 2-3 minutes.
7.Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
8.Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
9.Season to taste and serve garnished with the reserved bacon.