Ingredients
3/4 cups chopped Yellow Onion
1 stalk Celery
2 Tbsp. chopped Red Pepper
1 large clove or 2 small cloves Garlic
1 slice Thick Cut Bacon
2 Tbsp. Butter
5 ears of Corn
1/4 tsp Red Pepper Flakes
1 tsp Old bay
1/2 cup White Wine
1 1/2 cups Chicken Stock
1/3 lb. 51-60 count Shrimp
1 cup Heavy Cream
❃❃Serves 4❃❃
Preparation
Chop onion, celery, red pepper and garlic. Set aside. Cut corn from the cobs, cut shrimp into bite size pieces and cut bacon into lardons.
Cook
Add bacon to a heavy bottomed pot such as a Dutch oven and cook on medium to medium high until crisp. Remove bacon with slotted spoon to a plate with paper towels.
Add 2 Tbsp. butter and melt into bacon fat. Add onions and celery and cook until soft and translucent.
Add garlic, red pepper, corn, red pepper flakes and old bay. Cook for a couple minutes and then add white wine to deglaze pan scraping the bottom of the pot. Add chicken stock and simmer about 5 minutes.
Add 1/2 mixture to a blender, blend and return to pot.
Add bacon back to soup, add shrimp and 1 cup of heavy cream and heat on medium heat until warmed through and shrimp are cooked.