Carolina Shrimp Chowder

• 6 ears corn, shucked, cobs and trimmings reserved for broth
• 2 tablespoons olive oil
• 1 onion, diced
• 3 russet potatoes (about 1 1/2 pounds), chopped
• 2 celery stalks, diced
• 1 red bell pepper, cored, seeded, and diced
• 1 jalapeno pepper, cored, seeded, and diced
• 3 garlic cloves, smashed and minced
• 2 quarts Fast and Fresh Broth (recipe follows)
• 2 tablespoons fresh thyme, plus more for garnish
• 2 bay leaves
• 2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 10 fresh basil leaves, thinly sliced, plus more for garnish
• 2 pounds large shrimp, peeled and deveined, shells reserved for broth

1. Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl.
2. Reserve 3 of the cobs.
3. Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot.
4. Add the onion and cook for about 10 minutes, stirring frequently, until soft and light brown.
5. Add the potatoes, celery, bell pepper, and jalapeno and cook, stirring frequently, for another 5 minutes.
6. Add the garlic and continue to cook and stir for 1 minute more.
7. Add the broth, reserved corn cobs, thyme, bay leaves, salt, and black pepper and bring the soup to a low boil.
8. Reduce the heat to low and simmer for about 30 minutes, until the potatoes are tender.
9. Add the corn kernels and basil and cook, stirring occasionally, for 5 minutes more.
10. Remove and discard the corn cobs and bay leaves and, using an immersion blender, standing blender, or food processor, puree half the soup until smooth.
11. (If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
12. Return the pureed mixture to the saucepan and stir to mix and thicken the soup.
13. Add the shrimp and let simmer for about 3 minutes, until the shrimp are bright pink and just cooked through.
14. Taste for seasoning and add more salt and pepper, if desired.
15. Serve immediately garnished with thyme and basil.
16. Place the reserved shrimp shells; corn cobs; onion, celery, pepper trimmings; and herb stems in a large pot with about 3 quarts cold water and bring to a low boil.
17. Reduce the heat to low and simmer for about 30 minutes.
18. Note that most of the flavors from shrimp shells and vegetables cook out after about 30 minutes, but bones take a little more time.
19. If using bones in place of shells, let the broth cook about 30 minutes longer.
20. Strain the broth, discarding the shells and trimmings, and proceed with your soup recipe.
21. To give this soup a more traditional, smoky chowder flavor, add 2 slices chopped, thick-cut bacon when you add the onion.
22. Alternatively, put the focus on oysters rather than shrimp by omitting the shrimp from the chowder and garnishing with Crispy Fried Oysters Four Ways (page 117).
23. Or, take a simpler, fresher route and garnish with chopped summer tomatoes or Simple Lump Crab Salad (page 111).

corn, olive oil, onion, potatoes, celery stalks, red bell pepper, pepper, garlic, fresh broth, fresh thyme, bay leaves, salt, freshly ground black pepper, basil, shrimp

Taken from www.epicurious.com/recipes/food/views/carolina-shrimp-chowder-383638 (may not work)