Ingredients: |
Ingredients: 10 ears sweet corn
2 bay leaves
4 quarts water
Salt and freshly ground black pepper
1 cup heavy whipping cream
8 ounces bacon, julienned
1 small yellow onion, chopped
1 large potato, peeled and diced
12 ounces shrimp, peeled, deveined, and cut into bite-size pieces
2 tablespoons chopped fresh chives
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Directions: |
Directions:To prepare the broth: Remove the kernels from the cobs, reserving the kernels and cobs. Place the cobs, bay leaves, and water in a stockpot and simmer over medium-low heat for 1 hour. Strain through a fine-mesh sieve and discard the solids. Season to taste with salt and pepper.
To prepare the chowder: Place half of the corn kernels in a small saucepan with the cream and cook over medium heat for 8 to 10 minutes, or until the cream is reduced to about 2/3 cup. Purée the mixture until smooth. Cook the bacon in a large sauté pan over medium-low heat for 5 minutes, or until the fat is translucent. Add the onion, potato, and the remaining corn and cook for 10 to 12 minutes, or until the potatoes are tender. Add the shrimp and cook, stirring continuously, for 2 to 3 minutes, or until the shrimp are just cooked. Season to taste with salt and pepper. Place the corn purée in a large saucepan over medium-low heat and add the corn broth 1 cup at a time until the desired consistency is reached. Add the sautéed corn mixture and cook for 5 minutes, or until warm. Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with the chives, and top with freshly ground black pepper. |
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