Corn Chowder w/Grilled Shrimp on the Side

                                                                                                 3 Servings

Ingredients

2 Rashers     Bacon

Grease          From bacon

1                    Russet potato

1/3                 Onion diced

1 2/3C           Milk

1/3C              Heavy cream

1T                 Chopped basil

10                  Shrimp peeled and deveined

1/3T              Cayenne

1                    Lime (Garnish)

2                    Ears corn

1/4C              Olive oil for marinade

Process

Combine 1/4C oil, basil, salt, and pepper in a bowl

Refrigerate 30 minutes

Grill the shrimp on skewers and serve on the side

Cook bacon and set aside. Reserve the grease

Sauté onions in bacon grease on Medium heat

Add potatoes and cook 2 minutes

Add milk and cream and bring to a boil on Medium High

Reduce heat to Medium Low

Simmer until potatoes are tender (10 minutes)

Add corn and bacon

Cook 5 minutes

Transfer 1C to bowl and blend until smooth with immersion blender

Return to soup

Add Cayenne, salt, and pepper

Garnish with lime

Serve the grilled shrimp on the side