SHRIMP****Shrimp and Roasted Corn Chowder

By Unblond1

13/09/13 - This was vv good. I was afraid I wouldn't care for the potatoes but I barely noticed them.

Ingredients

• 4 servings
• 4-5 ears corn, kernels cut from the cobs with the cobs reserved
• 1/2 pound shrimp peeled and deviend with the shells reserved, chopped into bite-sized pieces
• 1 bottle clam juice
• 4 cups chicken broth, plus additional, as needed (see below)
• 4 slices smoked bacon, cut into one inch pieces
• 1 onion, diced
• 2 stalks celery, diced
• 2 leeks, thinly sliced
• 1/2 cup minced fennel
• 1/2 red pepper, diced
• 2 cloves garlic, chopped
• 10 small sprigs of thyme, tied with a piece of string
• 2 teaspoons smoked paprika
• 1 pinch cayenne
• 2 tbsp. flour
• 1 large Yukon Gold potato, (about 10 oz.) cut into bite sized pieces
• 1/2 cup whipping cream
• salt and pepper to taste

Details

Preparation time 15mins
Cooking time 70mins
Adapted from 1.bp.blogspot.com

Preparation

Step 1

* Bring the chicken broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, for 20 minutes. Let cool, strain and discard the solids and set the broth aside.

* Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.

* Add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside. Watch carefully as you do this. The corn does char but so can the bottom of the pot.

* Add a tablespoon or so of olive oil, add the onion, leeks, fennel, celery and pepper and saute until tender, about 7-10 minutes.

* Add the garlic, thyme, cayenne and paprika and saute until fragrant, about a minute.

* Sprinkle on the flour and cook for 2-3 minutes.

* Add the clam juice to the broth, along with enough additional chicken broth to measure 4 cups total, corn, and potato and simmer until the potato is tender, about 15 - 20 minutes minutes.

* Using the stick blender, partially puree the soup.

* Add the cream and shrimp and heat without boiling until the shrimp is hot, about 2-3 minutes.

* Season to taste and serve garnished with the reserved bacon.

* n.b. I didn't add any salt during the cooking process and it really wasn't necessary. We added a little bit at the table when serving.

*NUTRITION:*

* Calories - 216
* Fat - 9.3
* Sat Fat - 4.6
* Carbs - 24.5
* Fibre - 3.6
* Protein - 4.4