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.
