Shrimp And Corn Chowder

1. 1

   Preheat your oven to 375 degrees F.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9

   Before serving toss in parsley, reserved shrimp and bacon.

* Per serving · 4 servings · Values may vary.