Shrimp and Roasted Corn Chowder

Ingredients

• 4 slices bacon smoked cut into one inch pieces
• 2 stalks celery diced
• 0.5 cup cup heavy whipping cream 
• 4  ears corn with the cobs reserved
• 2 cloves garlic chopped
• 0.3 cup flour gluten-free for (or rice flour )
• 1  onion diced
• 1 large stewing potato cut into bite sized pieces
• 0.5  bell pepper diced red
• 4 servings salt to taste (or fish sauce) (or sriracha)
• 0.5 pound shrimp and deviend with the shells reserved peeled
• 4 cups shrimp stock 
• 2 teaspoons paprika smoked
• 1 teaspoon thyme leaves chopped

Equipment

• paper towels
• sauce pan

Directions

1. Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.Reduce the heat back down to medium, add the onion, celery and pepper and saute until tender, about 7-10 minutes.
2. Add the garlic, thyme and paprika and saute until fragrant, about a minute.
3. Sprinkle on the flour and cook for 2-3 minutes.
4. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
5. Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.Season to taste and serve garnished with the reserved bacon.