Smoked Corn & Shrimp Chowder

Name: Smoked Corn & Shrimp Chowder
Ingredients: 5 ears of corn; 4 pieces bacon; 1 small white onion, diced; 13 ounces diced yukon gold potatoes; 15 ounces good fish stock; 1 cup milk; 1 cup heavy cream; 1/2 pound shrimp, peeled and deveined; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon chives, finely chopped

11 ingredients

1 steps

Ingredients

5 ears of corn
4 pieces bacon
1 small white onion, diced
13 ounces diced yukon gold potatoes
15 ounces good fish stock
1 cup milk
1 cup heavy cream
1/2 pound shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chives, finely chopped

Directions

1

["First, smoke the corn:\r\nShuck and rinse the five ears of corn. Reserve the husks from two of the ears of corn. Cut the corn away from the cob and pour into a bamboo steaming basket or a small colander that will fit into a stock pot with a tight fitting lid.\r\nLine the base of a that large stock pot with the reserved husks. Put it on the stove over a high flame for 3 minutes, until the husks begin to burn.\r\nPlace the steamer basket or colander containing the corn into the pot and put the lid on the pot. Cook over high heat for five minutes, then turn the heat off but leave corn in the pot for another five minutes. Remove and set aside.", "Prepare the soup\r\nCut the bacon into 1\" pieces then cook the bacon strips over medium heat until the bacon is crispy. Remove with a slotted spoon and set aside over paper towels to drain. Add the potatoes and onion and cook in the bacon fat for about 5 minutes until the onions are beginning to be transluscent and the potatoes are starting to soften. Add the corn and let cook for another 5 minutes.\r\nAdd the can of fish stock. Bring the heat up to medium high and bring to a boil. Add the shrimp and return to a boil for 3 minutes. Turn heat down to medium-low and add the milk