Spicy Corn Chowder with Chili-Lime Shrimp
INGREDIENTS
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2 tablespoons butter
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4 slices bacon, diced
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2 medium yellow onions, diced
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2 jalapenos, seeded and diced
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2 tablespoons minced garlic
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8 medium Yukon Gold potatoes, peeled and diced
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2 red bell peppers, seeded and diced
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3 cups sweet corn kernels (roast ears in husks in a 350-degree oven 30 minutes or until soft, then cut kernels from cobs)
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2 tablespoons chopped thyme leaves
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3 tablespoons chopped cilantro
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1 1/2 cups milk
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1 1/2 cups heavy cream
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2 cups chicken stock
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3 cups shrimp stock (made by simmering shells in water at least 10-15 minutes to extract flavor) or clam juice
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Kosher salt and black pepper to taste
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Chili and lime shrimp:
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1 1/2 to 2 pounds shrimp, peeled and cut in pieces, if large
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3 tablespoons Asian chili paste or Srichicha sauce
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3 tablespoons lime juice
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1 tablespoons olive oil
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Micro greens, or extra sprigs of cilantro and thyme for garnish
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