Here is a perfect chowder with late summer corn when the evenings get a little cooler.

Shrimp and Roasted Corn Chowder
Servings: 4

Ingredients:
4 ears corn, kernels cut from the cobs, with the cobs reserved
1/2 pound shrimp peeled and de-veined with the shells reserved
4 cups chicken broth or chicken stock or shrimp stock
4 slices smoked bacon, cut into one-inch pieces
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large potato (red potato or white potato), cut into bite-sized pieces
1/2 cup cream
salt (or fish sauce),
pepper and cayenne (or sriracha) to taste

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 flavor to the chowder.)
2. Meanwhile, cook the bacon in a large heavy bottom saucepan over medium heat and set aside on paper towels to drain.

3. 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.
4. Reduce the heat back down to medium, add the onion, celery, and pepper and saute until tender, about 7-10 minutes.
5. Add the garlic, thyme, and paprika and saute until fragrant, about a minute.
6. Sprinkle on the flour and cook for 2-3 minutes.
7. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
8. Add the cream and shrimp, and simmer until the shrimp is cooked, about 2-3 minutes.
9. Season to taste and serve garnished with the reserved bacon.