Corn Chowder with Grilled Shrimp Recipe
Ingredients
| Salt | To Taste | |
| 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) |
Nutrition Facts
Serving size
Calories 608 Calories from Fat 290
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 14.5 g72.7%
Trans Fat 0 g
Cholesterol 174.8 mg58.3%
Sodium 280.3 mg11.7%
Total Carbohydrates 60 g19.9%
Dietary Fiber 5.6 g22.4%
Sugars 16.3 g
Protein 27 g54.2%
Vitamin A 32.8% Vitamin C 28.7%
Calcium 29.6% Iron 19.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
