Corn Chowder with Grilled Shrimp

By KDHarmon

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

Details

Servings 6
Adapted from williams-sonoma.com

Preparation

Step 1

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.