Corn and Shrimp Chowder

Recipe by lazyme




  • In a medium pot, combine the chicken broth and 1 pound of the corn.
  • Bring the broth to a boil; immediately remove the pan from the heat.
  • Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
  • Set aside.
  • In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
  • Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
  • Set aside.
  • Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
  • Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
  • Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
  • Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
  • Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
  • Add hot pepper sauce and additional salt to taste, if needed.
  • Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
  • Add some of the shrimp, being careful not to crowd the pan.
  • Saute until cooked through, 3 to 4 minutes.
  • Transfer the shrimp to a plate.
  • Repeat with the remaining butter and shrimp.
  • Stir the chives and bacon into the hot soup.
  • Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
  • Serve immediately.
  • If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.