Spicy Corn Chowder with Chili-Lime Shrimp - Atlanta Magazine

Name: Spicy Corn Chowder with Chili-Lime Shrimp - Atlanta Magazine
Ingredients: 2 tablespoons butter; 4 slices bacon, diced; 2 medium yellow onions, diced; 2 jalapenos, seeded and diced; 2 tablespoons minced garlic; 8 medium Yukon Gold potatoes, peeled and diced; 2 red bell peppers, seeded and diced; 3 cups sweet corn kernels (roast ears in husks in a 350-degree oven 30 minutes or until soft, then cut kernels from cobs); 2 tablespoons chopped thyme leaves; 3 tablespoons chopped cilantro; 1 1/2 cups milk; 1 1/2 cups heavy cream; 2 cups chicken stock; 3 cups shrimp stock (made by simmering shells in water at least 10-15 minutes to extract flavor) or clam juice; Kosher salt and black pepper to taste

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Discover Spicy Corn Chowder with Chili-Lime Shrimp from Atlanta Magazine—flavorful and full of Southern charm.

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Ingredients

2 tablespoons butter
4 slices bacon, diced
2 medium yellow onions, diced
2 jalapenos, seeded and diced
2 tablespoons minced garlic
8 medium Yukon Gold potatoes, peeled and diced
2 red bell peppers, seeded and diced
3 cups sweet corn kernels (roast ears in husks in a 350-degree oven 30 minutes or until soft, then cut kernels from cobs)
2 tablespoons chopped thyme leaves
3 tablespoons chopped cilantro
1 1/2 cups milk
1 1/2 cups heavy cream
2 cups chicken stock
3 cups shrimp stock (made by simmering shells in water at least 10-15 minutes to extract flavor) or clam juice
Kosher salt and black pepper to taste