by theUngourmet~ inspired by Teresa at A Blog About Food
serves about 6
3 cups fresh corn
2 tbsp olive oil
1 tbsp olive oil
4 pieces of bacon, chopped
1 small yellow onion, finely diced
32 oz box chicken stock
2 tbsp butter
4 cups diced potatoes
1 tsp dried thyme
1 tsp dried parsley
1/2 lb deveined shrimp
2 cups half and half or cream
salt and cracked black pepper to taste
Garnish
roasted red pepper, diced
scallions, thinly sliced
Preheat oven to 425. Toss corn in 2 tbsp olive oil and spread on a baking sheet lined with foil or parchment. Roast for about 15 minutes or until it begins to brown.
In a Dutch oven or heavy pot, saute the bacon and onion until bacon is crisp. Add the chicken stock, butter, corn, potatoes and herbs. Bring to a boil, reduce heat to medium low, cover and simmer until potatoes are tender. Remove 1/2 of chowder and place in a blender. Blend with center of lid removed, placing a paper towel over hole to avoid hot liquid splatter. Return blended chowder to pot. Add the shrimp, half and half, salt and cracked pepper. Simmer another 5-7 minutes until shrimp is cooked through.
Garnish with roasted pepper and scallions.
