Last weekend while I was perusing the farm market, I grabbed 6 ears of fresh corn on the cob from the local farm behind the market. 3 for $1 so why not. In a few weeks, it’ll soon be 10 for $1, and then I go corny for corn.

I had this recipe on my pinterest board, so decided I’d try it. I made a few alterations, which I’ve marked below.

Smoky Corn Chowder with Shrimp

(adapted from Real Simple)

What it took for 2:

* 2 slices bacon, cut into 1/2-inch pieces (I used 3 pieces and chopped it to whatever size I wanted)
* 1/2 pound shrimp, peeled and deveined (I used a bag of frozen skin on)
* 1/2 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 Tbs. smoked paprika
* 1 pinch crushed red pepper
* 3 ears fresh corn, kernels removed (I used 4 as they were in my fridge still)
* 2 cups chicken stock
* 1/2 cup half and half
* coarse salt and freshly ground pepper
* basil slivers for garnish (optional)

Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.

Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.

If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute.

Add the fresh corn to the pot and toss to combine.

Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Add some salt and pepper if you like.

If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.

Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.

I had my bowl with a crunchy toasted bun. Enjoy!

Smoky Corn Chowder with Shrimp

~Charity