Mais Creme de la Creme Fraiche ~ Creamy Corn Chowder (Tres Français ~ Very French- Year One: Volume 9; December, 2010)

Prep time: 10 min
Cook time: 45 min
Ready in: 50 min
Serves: 6

Ingredients:
1 T. olive oil
1 yellow onion- diced
2 Russet potatoes- peeled, washed, cut into 1" cubes
2 c. milk
3 c. half-n-half
1 c. heavy cream
3 ears of corn- kernels removed
3 bacon slices- cooked and chopped
1/4 tsp. cayenne pepper
Salt
Pepper
24- 20 large shrimp- peeled, deveined (for garnish)
1- 2 limes- cut into wedges (for garnish)
2- 4 T. creme fraiche (for garnish)

Directions:
- In a Dutch oven, over medium heat, warm olive oil
- Add onion and cook, stirring occasionally, until translucent, about 5 min
- Add potatoes and cook 2 min
- Add milk, half-n-half, and cream
- Increase heat to medium-high and bring to a boil
- Reduce heat to medium-low and simmer until potatoes are tender
- Add corn and bacon and cook for 5 min
- Using a slotted spoon, transfer 2 c. chowder to a bowl and set aside
- Using immersion blender, puree remaining chowder until smooth
- Stir in reserved chowder and spices and keep warm
- Warm 6 chowder bowls
- Heat a grill pan over medium-high heat
- Thread 4- 5 shrimp on each of 6 skewers and cook 2- 3 min per side
- Ladle chowder into warmed bowls
- Garnish with shrimp skewers, wedge of lime, and spoonful of creme fraiche