I am trying to empty my Mom’s freezer, which was chuck-full of stuff. One item was a bag of raw shrimp. Also now is the height of fresh corn season up here in Northern Wisconsin, so I came up with this hybrid recipe of corn chowder and barbecue shrimp. It worked!
|Author: Laura Kirkley
Fresh Corn Chowder with Bacon and Barbecue Shrimp
4 slices, bacon – cut into pieces
1 small, onion – diced
1/2 red pepper – diced
2 cloves, garlic – minced
2 teaspoons, flour
2 Yukon Gold potatoes – diced
4 cups, fresh corn kernels
2 cups, chicken stock
2 1/2 cups, milk
1/4 cup, cream
1/2 pound, shrimp – peeled and deveined
1/3 cup, barbecue sauce
salt & pepper
- Heat a large pot over medium heat. Once hot, add the bacon slices and cook until crispy and golden brown.
- Remove bacon and let drain on a paper towel.
- Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally.
- Add garlic and cook for an additional minute.
- Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty.
- Add chicken stock, potatoes, and corn. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.
- While soup is simmering (or before or after or whenever is convenient for you), heat your grill on the highest setting. Season shrimp with salt and pepper, brush with a thin layer or barbecue sauce, then cook for 2-3 minutes per side. Remove from grill and toss with remaining barbecue sauce.
- Once soup has slightly thickened and the potatoes have started to break down, stir in milk and cream. Add 1/4 teaspoon of pepper, then season according to your tastes. Serve in bowls topped with the shrimp and crumbled bacon. Store leftovers in the fridge for up to one week.