Corn Chowder w/Grilled Shrimp

                                                                                                3 Servings

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

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

Stir in shrimp

Refrigerate 30 minutes

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