2 slices bacon, cut into 1/2-inch pieces
1/2 pound shrimp, peeled and deveined
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 Tbs. smoked paprika
1 pinch crushed red pepper
3 ears fresh corn, kernels removed
2 cups chicken stock
1/2 cup half and half (or cream)
coarse salt and freshly ground pepper
basil slivers for garnish (optional)
Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.
Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.
If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute.
Add the fresh corn to the pot and toss to combine. Heck, sauté another minute.
Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Need a little salt and pepper? Add a pinch or two.
If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.
Recipe found here: http://bevcooks.com/2012/07/smoky-corn-chowder-with-shrimp/