Corn Chowder With Grilled Shrimp

recipe from Williams Sonoma

Serves 6

1/4 cup plus 1 Tbs. olive oil
2 tbsp minced fresh basil
Salt and freshly ground pepper, to taste
18 medium shrimp, peeled and deveined
1 onion, diced
2 russet potatoes, peeled and cut into 1" cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed (or 2 cans corn)
3 bacon slices, cooked and chopped
1/4 tsp cayenne pepper

Lime slices for 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 tbsp 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.
 
While potatoes are cooking, heat a grill pan over medium-high heat.
 
Cook the bacon in the pan until crisp. Remove from pan and set aside.
 
Remove the shrimp from the marinade; discard the marinade.
 
Saute the shrimp in the bacon grease until pink. Remove from pan.
 
Saute the corn quickly in the bacon grease as well (adding some olive oil if needed).
 
Add the corn, bacon, and shrimp into the soup.  Mix well.
 
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.
 
Ladle the chowder into warmed bowls.