1 pound potatoes, medium diced
2 onions, chopped
1 large bell pepper, seeded and chopped
4 cups water
2tbs shrimp base
2 lb corn removed from cob (reserve the cob)
3 cups whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
2tbs. blended olive oil
1ea. lemon zest
2tbs. chives finely diced
2 sprigs of thyme leaves
- In a large heave bottom pot add olive oil and heat pot until oil is hot but not burning. Add corn cobs to the pot and caramelize on all sides. Once the corn is caramelized add the onions and peppers and continue to sauté until onions and peppers start to caramelize.
- To the pot add water, shrimp base and potatoes. Cook uncovered on medium heat until the potatoes are 85% done; approximately 12 minutes. At that point, add heavy cream, milk and corn and continue to simmer for 5 minutes; remove corn cobs from the pot. Place the shrimp in the pot and turn the heat off. Cover the pot for 5 minutes or until the shrimp are cooked.
- Place the chowder in a bowl and finish with freshly grated lemon zest, chives, thyme leaves and black pepper. Garnish with slice crunchy bread
