Corn Soup with Shrimp
1 medium yellow onion, coarsely chopped
1/4 pound bacon, coarsely chopped
1 tablespoon chipotle peppers in adobo, coarsely chopped (See note:)
10 ears of corn on the cob, removed from the cob with a knife
2 quarts water
1 quart heavy cream (whipping cream may be substituted, but not whipped cream)
3 ounces olive oil
2 tablespoons unsalted butter
8 ounces rock shrimp
4 tablespoons finely cut chives
Salt and ground white pepper to taste
Directions: In a large pot, about 4 to 6 quarts, combine onions, bacon, corn and chipotle peppers and cook over medium to high heat until everything is translucent, approximately 10 minutes. Add water and simmer for about 20 minutes. Transfer to a blender and puree in small batches. Return the pureed mixture back to the pot and add heavy cream. Simmer for another 10 minutes. Strain the mixture through a medium-hole strainer. It is very important not to use too fine a strainer! Season with salt and white pepper to taste.
In a medium-size saute pan, heat the butter over medium to high heat and add the rock shrimp. Cook shrimp until they are firm to the touch, about 3 minutes. Divide the shrimp into 8 soup bowls. Pour in the soup and garnish with the chives. Serve immediately and enjoy.
Note: Chipotle Peppers in Adobo are sold in 3 ounce cans in the ethnic aisle of your favorite grocery store. Adobo simply means packed in vinegar, and, in some cases, various herbs. Chipotle Peppers are smoked jalapenos.