Corn Chowder with Grilled Shrimp

By heatsmom

A great combination of flavors from Southern Living.

Ingredients

• olive oil
• 2 T fresh basil, minced
• 18 medium shrimp, peeled and deveined
• 1 small onion, diced
• 1 small onion, diced
• 2 baking potatoes, peeled, 1 inch dice
• 5 C milk
• 1 C heavy cream
• 4 ears of corn, kernels removed
• 4 strips bacon, cooked and chopped
• 1/4 tsp red pepper
• salt and pepper,to taste
• lime slices

Details

Servings 6

Preparation

Step 1

In a large saucepan over medium heat, cook onions in 1 T oil until translucent. Add potatoes, cook 2 minutes. Stir in milk and cream and increase heat to medium high; bring to a boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Add corn and bacon, cook 5 minutes. Using a slotted spoon, transfer 2 cups mixture to a bowl and process with an immersion blender until smooth. Add this puree, salt, pepper and red pepper to soup and keep warm.

Stir basil into 2 T oil, add shrimp and toss to coat. Heat a grill pan over medium high heat, thread 3 shrimp onto each of 6 skewers and cook 3 minutes per side.

Ladle soup into warmed bowls, ganish with shrimp skewers and lime slices.