Shrimp and Charred Corn Chowder
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Ingredients
- 4 Slices Thick Cut Bacon
- 3 Ears Corn kernels removed from the cob
- 1/2 Shallot diced extra fine
- 2 Tb Butter
- 2 Celery stalk finely diced
- 1 Red Onion finely diced
- 1/2 Green Bell Pepper seeded, ribbed and finely diced
- 2 Tb All Purpose Flour
- 2 C Water
- 16 oz Clam Juice two 8 oz bottles
- 2 tsp Old Bay Seasoning
- 1 tsp Dried Basil
- 1 lb Shrimp cut bite size
- 2 Tb Capers
- 8 oz Mascarpone Cheese
- Fresh Basil
- Green Onions
Ingredients
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Instructions
- Cook the Bacon in a Frying until crisp. Set aside on a paper towel when the bacon is cooked.
- While the bacon is cooking in a large pot melt the Butter over Medium Heat. To this add the Onion, Celery and Bell Pepper. Cook for about 5 minutes. Stir in the Flour. Then add the Water, Clam Juice, Old Bay and Dried Basil. Bring to a boil than reduce the heat
- To the frying pan with the Bacon fat add the Corn and the Shallot. Cook until the Corn begins to develop a little bit of a char. Add the Corn and Shallots along with the Capers to the Pot.
- Stir in the Shrimp. Cook for a few minutes until the Shrimp turn pink. Remove from the heat and stir in the Mascarpone until melted.
- Ladle into bowls and top with some of the bacon and garnished with some additional fresh Basil and Green Onions
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