Roasted Corn Chowder with Rum Glazed Shrimp
Ingredients
- 1 lb. shrimp peeled and deveined
Marinade
- 2 T. olive oil more for grilling later
- ⅓ c. soybean paste
- ¼ c. soy sauce
- ¼ c. Rum
- 4 cloves garlic minced
- Juice of 1 lime
Garnish
- 4 chives chopped
Chowder
- Optional: Brown 4 slices chopped bacon, remove for garnish and cook the onions in the bacon fat instead of the oil.
- 1 T. olive oil
- 1 small red onion diced
- 4 garlic cloves minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- ¼ cup chopped sun dried tomatoes I get these in a bag at Trader Joes, not packed in oil.
- Corn on the cob; 7 roasted in oven I removed kernels from 5 and left 2 whole
- 1 ½ cups chopped yukon gold potatoes
- 4 c. chicken stock
- 1 ½ c. half and half
- 1 ½ T. flour
Garnish
- ¼ cup fresh chopped chives
- extra sundried tomatoes optional
Instructions
- Place all marinade ingredients in a ziploc and combine.
- Remove 1/4 c. of the marinade for basting.
- Add shrimp to ziploc and marinade 30 minutes.
- Heat an additional 2 T. olive oil in large grill pan over med-hi.
- Cook shrimp, 2-3 mins on each side.
- At end brush with the reserved marinade.
- Top with chives when done. (I removed tails before adding to chowder.)
- Serve as is or add to the Roasted Corn Chowder!
Chowder
- Heat olive oil in a large stock pot on medium-low.
- Add onions and garlic.
- Season with salt/pepper and smoked paprika. Cook 5 mins.
- Add sundried tomatoes for 2 mins and a little more oil, if needed.
- Add corn kernels, potatoes and chicken stock.
- Bring up to a boil, then reduce to a simmer and cook covered 20 minutes.
- In a measuring cup, whisk the half and half with the flour.
- Pour it into the soup and allow it to simmer on low for 20-30 minutes. Also, add the corn on the cob.
- Taste and add salt/pepper as needed.
- Soup will be nice and thick when done.
- Serve with Rum Grilled Shrimp, chives and extra sundried tomatoes, if desired.