Summer’s almost here and I’m seeing fresh corn stands everywhere. This is a unique version of corn chowder. I added all my favorite southwestern ingredients. Make sure to add all the garnishes as this adds a lot of unique flavors to the dish!
½ pound thick cut apple wood smoked bacon, cut into ½ inch pieces
1 ½ cups yellow onion, small dice
3 stalks celery, small dice
2 carrots, peeled and chopped into small dice
1 clove garlic, minced
1 jalapeno, rib and seeds removed, fine dice
¼ teaspoon smoked paprika
¼ teaspoon ancho chili powder
½ teaspoon coriander
5 ears sweet fresh corn kernels
1 large russet potato, peeled and cut into small dice
2 cups unsalted chicken stock
2 cups half and half cream
1 rosemary sprig
Kosher salt and white pepper to season
12 jumbo shrimp, peeled and deveined
1 tablespoon olive oil
Pinch of red pepper flakes
Kosher salt and pepper
Roasted poblanos, chopped
Heat a Dutch oven to medium heat. Add the bacon pieces and cook until crisp. When done, remove the bacon and put on a paper towel lined plate. Remove all but 3 tablespoons bacon grease from the pan. Save 1 tablespoon grease to cook the shrimp and discard the rest. Add the onions, celery and carrots and sauté for about 6 minutes. Add the garlic and jalapeno and cook 1 minute. Add the smoked paprika, ancho chili powder and coriander and cook 1 minute. Add the corn kernels and cook 3 minutes. Add the potato, chicken stock and half and half cream and mix well. Add the rosemary in and put the lid on and simmer for about 10 minutes or until the potatoes and corn are done. Season with kosher salt and pepper. Remove the rosemary sprig when done.
Meanwhile, add 1 tablespoon olive oil to a sauté pan and heat to medium heat. Season the shrimp with salt and pepper. Add the shrimp and the red chili pepper flakes and sauté for about 2-3 minutes or until shrimp are pink and cooked through. Remove from the heat.
To plate, using a large round bowl, add the corn chowder. Top each bowl with 3 shrimp, garnish with cooked bacon, scallions, avocado and poblanos.
**Skinny tip…use whole milk instead of half and half and only use 1 tablespoon bacon grease. You can omit the bacon garnish if you want or use turkey bacon.