The night before or early in the day when you plan to serve this soup, heat your grill to medium, add some wood chips and grill the corn. Peel the shrimp, devein if desired and grill about two minutes per side. Cut the onion in thick slices and grill until translucent. Cut the tomatoes in half and grill cut side down until blackened.

Cut the corn kernels off the cobs directly into a saucepan and scrape the cobs into the pan also. Dice the grilled onion and and to the pan. Add the cream Or half and half, salt/pepper to taste. Simmer about 20 minutes.

At serving time, mix the cornstarch with a little water and stir into the chowder. Bring to a boil. Dice the grilled tomatoes and add them to the soup along with whole smoked shrimp, bring soup back to a boil and serve.

Top each bowl with green onion slices.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==