CORN CHOWDER WITH GRILLED SHRIMP

CORN CHOWDER WITH GRILLED SHRIMP image

Number Of Ingredients 24

1/4 cup plus 1 Tbs. olive oil
2 Tbs. minced fresh basil
Salt and freshly ground pepper, to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into
1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
1/4 tsp. cayenne pepper
Lime slices for garnish
1/4 cup plus 1 Tbs. olive oil
2 Tbs. minced fresh basil
Salt and freshly ground pepper, to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into
1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
1/4 tsp. cayenne pepper
Lime slices for garnish

Steps:

In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes. In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 5 minutes. Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side. Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately. Serves 6.