Red Shrimp Chowder With Corn

Ingredients

• 4 cups fish stock, clam broth or water
• 2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note)
• 4 ears corn, shucked, kernels cut off, cobs and kernels reserved
• 2 basil sprigs, leaves cut into fine ribbons, stems reserved
• 2 tablespoons butter
• 1/4 pound bacon, cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch dice
• 2 to 4 cloves garlic, peeled and roughly chopped
• 1 celery stalk, cut into 1/4-inch dice
• Half a fennel bulb, cut into 1/4-inch dice
• 2 carrots, peeled and cut into 1/4-inch dice
• Salt
• 1 pound potatoes, peeled and cut into 1/2-inch chunks
• 1 bay leaf
• Red pepper flakes, to taste
• 1 28-ounce can whole tomatoes, chopped, juice reserved
• Freshly ground black pepper

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