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1
Preheat your oven to 375 degrees F.
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2
On a sheet pan drizzle the corn with olive oil and sprinkle with salt and pepper, roast for 15-20 minutes until corn looks golden. Remove and let cool. Cut corn off the cob and reserve.
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3
Meanwhile, cook your diced potatoes in a medium pot of salted water, bring to a boil and reduce to a simmer until fork tender, about 20 minutes. Remove from heat and drain. Place potatoes in a food processor or blender and blend until smooth. If you prefer slightly chunky, then by all means make it chunky. Reserve the potatoes.
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4
Heat olive oil in a large dutch oven or pot over medium heat. Add the bacon and cook rendering the fat. Cook until crisp then remove with a slotted spoon to a paper towel lined plate.
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5
Drain some of the fat until about 2 tablespoons are left in the pot. Add shrimp and season with salt and pepper, cook for 2 minutes, stirring to cook evenly. Remove shrimp with a slotted spoon and set aside.
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6
Add the 2 tablespoons of butter and the onions to the pot and increase the heat slightly. Sweat out the onions until translucent, about 5 minutes. Add the reserved roasted sweet corn kernels. Season with salt and pepper and add the garlic, smoked paprika, and cayenne.
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7
Deglaze pot with the beer of your choice. Scrape up any browned bits and simmer until liquid is reduced, about 5 minutes. Stir in potato puree.
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8
While stirring start adding the stock, mixing well. Reduce heat and simmer soup for 10 minutes. Adjust seasonings with salt and pepper, to taste.
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9
Before serving toss in parsley, reserved shrimp and bacon.
