Smoky, spicy, sweet and creamy; everything you could dream up in a soup.
Today required a hardy and delicious soup so I decided to recreate this chowder from last fall and it couldn’t of been more perfect considering I bagged some beautiful sweet corn. My absolute favorite this time of year!
I served this with some honey butter brushed ciabatta bread and a big glass of Coppola Claret red wine.
Cook Time 45 Minutes
So for the basic prep of roasted sweet corn, potato puree and beginning your base for the soup. You’re going to be doing three things at once so mentally prepare yourself now.
Don’t back down from this dish, it’s easy just make sure everything is chopped and ready before actually starting the cooking.
You can do it, I believe in you..
Preheat your oven to 375 degrees F.
On a sheet pan drizzle the corn with olive oil and sprinkle with salt and pepper, roast in the oven for 15-20 minutes until corn looks golden and juicy. Remove and let cool until ready to handle.
Cut corn off the cob and reserve until needed.
Place a small bowl inverted inside of a bigger bowl and use as a platform to cut the kernels off of the cob.
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 water. Place potatoes in a food processor or blender and blend until smooth. If you prefer slightly chunky, then by all means make it chunky.
The idea here is to use the potatoes as a thickener for the soup so they can be smooth and creamy or chunky. Reserve the potatoes until needed.
Heat olive oil in a large dutch oven or pot over medium heat.
For the 1,000th time I used my beautiful Le Creuset Dutch Oven, it’s sexy and it knows it.
I love my kitchen swag, it really makes a difference in the cooking.
Add the bacon and cook rendering the fat. Cook until you get crisp gorgeous bacon bits. Remove with a slotted spoon to a paper towel lined plate.
Drain some of the fat until about 2 tablespoons are left in the pot. Add shrimp to the pot and season with salt and pepper, cook for 2 minutes in the bacon fat. Stir to cook shrimp evenly. Remove shrimp with a slotted spoon and set aside.
Add the 2 tablespoons of butter and the onions to the pot and increase the heat slightly. Sweat out the onions until translucent and tender, about 5 minutes. Add the reserved roasted sweet corn kernels to the pot.
Stir in and season with salt and pepper. Add the garlic, smoked paprika, and cayenne.
If you like a little more heat, then by all means add more cayenne! If not then I’d suggest maybe omitting the cayenne. Your cooking should always be your own preference.
Speaking of preference…Schubros is a local brewery here in San Ramon and it’s absolutely delicious and consistently good. This rye beer is the perfect pairing for this soup and for cooking with. After all you should always cook with the beer or wine that you would drink.
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. Taste and season with salt.
While stirring start adding the stock. Stir well. Make sure the stock is completely stirred into the mixture. Reduce heat and simmer soup for 10 minutes. Adjust seasonings with salt and pepper, to taste.
Before serving toss in parsley, reserved shrimp and bacon.
Serve it rustic or serve it in a pretty bowl…
either way it’s absolutely delicious and absolutely heart warming!
Serve with plenty of bread and wine. Enjoy!
Okay maybe I went a little overboard but I just can’t stop thinking about how wonderful this meal was!
So sue me, it’s a beautiful thing.
Here’s the printable!