Roasted Corn Chowder with Lime Cured Shrimp

Robert Irvine is one of my favorite chefs from Food Network.  The man can cook!  Every single recipe I have tried from him turned out excellent.  This one is no exception!  It is by far the BEST chowder EVER!  I am soooo glad I have leftovers and I am already drooling anticipating tomorrow's lunch.  Yeah, it's that good!:)  This is definitely a MUST TRY.  Enjoy!
Ingredients:
-1 lime
-1 lb shrimp, shelled, deveined with tails removed
-2 cups fresh or frozen corn kernels (do not use canned corn)
-1/4 cup + 1 Tbs vegetable oil, divided
-6 slices raw bacon, cut into chunks
-1 red onion, diced
-1 green pepper, seeded and diced
-1 red pepper, seeded and diced
-6 cloves garlic, minced
-1/2 cup flour
-2 cups (1 pint) heavy cream
-6 cups chicken stock
-1/2 lb red potatoes, peeled and cut into chunks
-3 Tbs lime juice
-1/4 tsp cayenne pepper
-scallions, chopped, for garnish
-oyster crackers, for garnish
Directions:
Zest the lime and spread it over shrimp.  Squeeze lime juice over shrimp placed in a bowl.  Stir to coat, cover and refrigerate for up to 1 hour.
Preheat oven to 375 F.  On a baking sheet coat the corn kernels with the 1 Tbs oil.  Roast for about 10 minutes.
Heat oil in large sauce pan.  Add bacon and cook until crisp.  Add onions and cook for 5 minutes.  Do not brown it!  Add green and red peppers, garlic and toasted corn.  Cook for 5 more minutes.  Lower the heat.  Stir in flour and cook for about 6 minutes, or until thickened.
Add cream, chicken stock and potatoes.  Cook until potatoes are tender (about 20 minutes), stirring occasionally.
Remove shrimp from marinade and discard liquid.  Stir in shrimp, the 3 Tbs lime juice and cayenne pepper.  Cook until shrimp is pink.  Spoon soup into bowls and top with scallions and oyster crackers.  Enjoy!
Slightly adapted from a Robert Irvine recipe.

Comments

teresa said…
mmmm, this looks just wonderful and comforting! love it!