Recipe: Fried Corn and Tomato Chowder with Shrimp (blender)

FRIED CORN AND TOMATO CHOWDER WITH SHRIMP

"Leftover corn on the cob is the best way to be reminded of this ideal summer supper soup, although I've made it successfully in the winter with frozen white corn. The zesty flavor makes it a star in any season."

2 cups sweet corn, cut off the cob, or frozen white corn, thawed and blotted dry
1/2 teaspoon sugar, if necessary
3 strips lean smoked bacon
1 medium onion, chopped
2 garlic cloves, smashed and minced
Kosher salt and freshly ground black pepper
1/2 to 1 red jalapeno pepper, seeded and deveined
1 tablespoon minced fresh oregano or 2 teaspoons dried
1/2 cup heavy (whipping) cream
1 quart Vegetable Broth or Chicken Broth, homemade or canned
1 1/2 cups diced tomatoes, fresh, or one 14 1/2-ounce can, preferably Muir Glen
Squeeze of lime
1 cup cooked shrimp, chopped
1/4 cup minced flat-leaf parsley
3 tablespoons minced fresh cilantro (for garnish)

Fry the corn in a dry nonstick skillet over medium-high heat until it starts to crackle and picks up brown flecks. If the cob corn is not really fresh, dust it with a half a teaspoon of sugar. Set the corn aside.

Fry the bacon until crisp, drain it on a paper towel, and crumble or cut it into small bits. Set aside.

Pour off all but a tablespoon of the fat and add the onion, garlic, salt, pepper, and the chili. Saute until the onion is soft and translucent.

Scrape the onion mixture into the blender along with half the fried corn, the cream, and about a cup of the broth. Puree until smooth.

At this point, the soup can be either refrigerated or frozen for later use.

WHEN YOU'RE READY TO HEAT AND SERVE:
Combine the base with the remaining corn and the rest of the ingredients, reserving the cilantro and bacon bits for garnish.

Makes 4 servings
Source: The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, by Barbara Witt