I love the sweetness of fresh corn and decided to try using it to make my own broth for shrimp chowder. The result was amazing! The shrimp shells and fresh corn created such a great broth that simple salt and white pepper was all it needed.The peppery arugula drizzle and toasted walnuts added just the right balance.
1.In a large skillet or dutch oven, cook bacon over medium heat until crispy. Remove bacon allowing 2 tablespoons of bacon grease to remain in pan.(Save bacon for another use or crumble bacon and serve over bisque) Add shrimp and cook for 3 minutes on each side or until pink and no longer translucent. Remove shrimp. Add onion and cook until tender. Add garlic, shrimp shells, corn cobs, potato and 3½ cups chicken broth. Bring to a boil and then reduce heat to low and simmer for 30-40 minutes or until potato is fully cooked and tender.
2. Strain mixture into another pot or dutch oven pressing as much potato through strainer as possible. Discard remaining mixture.
3. Bring new pot to a boil and add corn. Reduce heat and simmer 10 minutes. Reduce heat to low and add buttermilk. Pour remaining ½ cup broth in a cup or small bowl and add cornstarch. Stir until all lumps are removed and slowly add mixture to soup, stirring until mixture is thickened. Add cooked shrimp and heat a minute longer. Season with salt and white pepper.
In a small food processor, combine arugula and parsley. Slowly add olive oil and process until smooth. Add balsamic vinegar and pulse until desired consistency.
To serve: Divide soup between 6 bowls and top with a drizzle (about 1 tablespoon) pesto and 1 teaspoon of walnuts. Mixture may also be topped with crumbled bacon, if desired. Serves 6