I call it Smokey Shrimp Corn Chowder.
Or Chow-da, which sound more manly.
And this is defiantly a "manly" version of normal corn chowder. It has shrimp AND bacon AND smoked paprika for a tangy little kick in the pants.
Ecstasy in my mouth, I think so.
But then again, anything with smoked paprika makes my mouth do jumping jacks of joy while my taste buds high five each other.
I will defiantly be making this again when corn is fresh and goes on-sale for like 10 cents an ear.
This time, I made it with frozen but I think it would be even better with fresh!
I served this bad boy up with a side of focaccia bread
and 2 tall mason jars of cold milk.
Sundays are wonderful.
Smoky Corn Chowder with Shrimp
(adapted from recipe found here)
3 strips of bacon, cut into half inch pieces
12 fully cooked shrimp, detailed
1 small white onion, chopped
3 cloves of garlic, minced
1 T. smoked paprika
Big pinch red pepper flakes
Big pinch of ground chipotle pepper
12 oz. frozen corn
1 can low sodium chicken broth
1/2 c. half and half
Salt and pepper
Cook bacon chunks in medium sauce pan until crispy. Transfer over to a paper-towel lined plate.
Drain bacon drippings until about 2 tablespoons are left in the saucepan.
Saute the onions for about 5 minuets until translucent and a little brown around the edges.
Add the paprika, red pepper, chipotle pepper, and garlic.
Mix well and saute for about 2 more minuets.
Add the corn and mix well.
Stir in the broth and half-and-half.
Simmer on low heat for 20 minuets.
Transfer to blender and puree a bit, leaving the mixture pretty chunky with some full kernels of corn.
(You can blend it more if you like a smoother texture. I like mine really chunky!)
Add salt and pepper to taste.
Divide soup into bowls and serve with shrimp and bacon.
Top with basil or green onions.
(I obviously didn't have any...)