Spicy Corn Chowder with Chili-Lime Shrimp

In a large saucepan over medium heat, melt butter; add the bacon and fry until crisp and all the fat is rendered. Remove bacon from the pan and save for garnish. Add onion, jalapenos, garlic, potatoes, red bell peppers, and corn to the pan and sauté until the onions and bell peppers are softened. Add the thyme and cilantro, and season to taste. Add milk, heavy cream, shrimp stock, and chicken stock. Bring to a boil, reduce heat to medium and simmer 15-20 minutes until the potatoes are softened.

With slotted spoon, transfer half of the softened vegetables to a food processor. Puree and add back to the saucepan. Simmer, stirring occasionally, for 10-15 minutes longer or until the chowder starts to thicken. While chowder is simmering, marinate shrimp in chili paste and lime juice for 15-30 minutes. In a separate sauté pan, heat olive oil just under smoking point. Add shrimp to pan and sauté over medium high heat 2 minutes, or until firm.

To serve: Ladle soup into bowls and garnish with some of the shrimp, reserved bacon, and micro greens or herb sprigs.