Shrimp and Scallop Chowder

Roasting the corn gives this soup extra fl avor; the grated potato thickens it to give it an earthy taste without a lot of added cream

4 ears corn

1⁄2 pound medium shrimp (about 35 per pound) in their shells

3 large onions, quartered

3 garlic cloves

5 cups (1 quart plus 1 cup) vegetable broth

1⁄2 tablespoon whole black peppercorns

2 bay leaves

2 tablespoons unsalted butter

1 medium baking potato (about 8 ounces), peeled

1 cup heavy cream

1 pound bay scallops, cleaned

1⁄4 cup packed parsley leaves, chopped

1⁄2 teaspoon salt

• Peel the husks back about two-thirds of the way down each corn ear. Remove the silks, then pull the husks back up and into place around the ears. Soak in cool water for 20 minutes.
• Preheat a grill pan or a griddle over mediumhigh heat or heat a stovetop grill to medium-high heat. Alternatively, prepare a gas barbecue for high-heat cooking or build a high-heat, ashed coal bed in a charcoal grill. Place the ears in their husks in the pan or on the grill grate; cook until the husks steam and have defi nite char marks, turning several times, about 8 minutes. Remove from the heat and cool for 10 minutes.
• Meanwhile, peel and devein the shrimp, reserving the shells separately. Peel and quarter 2 onions; set them aside.
• Peel the husks off the corn, then cut each ear in half. Stand them on a cutting board, cut side down, and slice off the corn by running a large knife along the cob, thereby shaving off the individual kernels. Set the kernels aside.
• Place the cobs, shrimp shells, quartered onions, garlic, broth, peppercorns, and bay leaves in a large saucepan or soup pot. Set it over high heat and bring to a boil. Cover, reduce the heat to low, and simmer slowly for 30 minutes. Skim any foam or impurities off the top of the soup.
• Working in batches as necessary, strain the soup through a sieve or colander set over a large bowl in the sink; discard the solids.

Makes 6 servings