Corn Chowder With Grilled Shrimp
|Olive oil||1⁄4 Cup (4 tbs)|
|Basil||2 Tablespoon, minced|
|Ground pepper||To Taste|
|Shrimp||18 Medium, deveined|
|Yellow onion||1 , diced|
|Russet potatoes||2 , peeled|
|Milk||5 Cup (80 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Ears of corn||3|
|Bacon slices||3 , chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Lime slice||1 (garnish)|
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. Serves 6.