Sweet Corn, Peppered Bacon and Shrimp Chowder

Sweet Corn, Peppered Bacon and Shrimp Chowder

Smoky, spicy, sweet and creamy; everything you could dream up in a soup and then some. Today was one of those chilly fall evenings that required a hearty, soul warming soup. This has been a pretty standard recipe when we’re craving some comfort.

Sweet yellow corn is the best in the fall, seasonally, it’s available August-October but now you can pretty much find it packaged in your local grocery store year around. There is nothing quite like local fresh sweet corn though. This is a great recipe for a few reasons; it’s a one pot meal, it’s dairy free, and it’s ridiculously delicious.

I do have to give a quick shout out to all the people who have shared, tested and savored this recipe. To date this is the most popular recipe on the blog!

Cheers to all who have supported Dash of Savory and who love this recipe!

Sweet Corn, Peppered Bacon and Shrimp Chowder

So gorgeous and so savory.

I served this with some honey butter brushed ciabatta bread and a big glass of your favorite wine.

Sweet Corn, Peppered Bacon and Shrimp Chowder

Total Time: 1 hour, 10 minutes

Sweet Corn, Peppered Bacon and Shrimp Chowder

Ingredients

  • 2 tablespoons Olive Oil, plus more for drizzling
  • 4 whole Sweet Corn Cobs, husked
  • 4 whole Medium Gold Potatoes, peeled and diced
  • 6 slices Bacon, I used deli thick cut smoked and peppered bacon
  • 1 pound Large Raw Shrimp, peeled and deveined
  • 1 tablespoon Butter
  • 1 whole Sweet Onion, diced
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper, or a pinch for less heat
  • 3 cloves Garlic, grated or minced
  • 1 cup Light Wheat Beer
  • 3 cups Chicken Stock or Vegetable Stock
  • Kosher Salt and Ground Black Pepper, to season
  • 2 tablespoons Parsley, chopped

Instructions

  1. Preheat your oven to 375 degrees F.
  2. On a sheet pan drizzle the corn with olive oil and sprinkle with kosher 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat olive oil in a large dutch oven or pot over medium heat.
  7. 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.
  8. 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.
  9. 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.
  10. Stir in and season with salt and pepper. Add the garlic, smoked paprika, and cayenne.
  11. 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.
  12. 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, add in chopped parsley, reserved shrimp and bacon. Serve and enjoy.
http://dashofsavory.com/sweet-corn-shrimp-chowder/

So for the basic prep; have everything chopped and ready to go right into the pot so everything is quick and easy. 

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.

Sweet Corn and Shrimp Chowder | Dash of Savory

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 heavy bottomed dutch oven or pot over medium heat.

Sweet Corn, Peppered Bacon and Shrimp Chowder

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.

Sweet Corn, Peppered Bacon and Shrimp Chowder

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. You don’t want the shrimp to overcook and become tough so I wait until I’m just ready to serve to add the shrimp back into the soup.

Same goes for the bacon, there is nothing worse than rubbery bacon. Think of it like a garnish.  

Sweet Corn, Peppered Bacon and Shrimp Chowder

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.

Sweet Corn, Peppered Bacon and Shrimp Chowder

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 just a pinch. Your cooking is your preference.

Sweet Corn, Peppered Bacon and Shrimp Chowder

Schubros is a local brewery in San Ramon, CA. We absolutely adore this Wheat Beer, it’s light but still has great flavor that pairs perfectly with this soup and for cooking with. Any light beer will do but definitely use a favorite. 

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.

Sweet Corn, Peppered Bacon and Shrimp Chowder

Before serving toss in parsley, reserved shrimp and bacon.

Savor and Enjoy!

Sweet Corn, Peppered Bacon and Shrimp Chowder

34 thoughts on “Sweet Corn, Peppered Bacon and Shrimp Chowder

  1. 31 July, 2013 at 9:50 am

    Comfort in a bowl! I can’t wait to try this for myself!

  2. C. Martin
    10 August, 2013 at 1:55 pm

    Made this today I added a pound of shelled crawfish as well I think it came ot wonderful.

    1. Victoria Sophie
      14 August, 2013 at 10:19 pm

      Crawfish would be a great addition to this soup!!! Glad you liked it ;)

  3. Sarah
    25 August, 2013 at 10:01 am

    Just finished making this. So super delicious. Thanks for the recipe!

    1. Victoria Sophie
      26 August, 2013 at 10:13 am

      So glad you enjoyed Sarah!

  4. 24 November, 2013 at 9:39 pm

    this looks amazing…everything we love is in it…how many people do you think it would serve? I have a group of 8-10 coming over in two weeks..should I double it?

    1. Victoria Sophie
      25 November, 2013 at 1:22 pm

      I’ve served this to 6 before with leftovers and people got 2nds! You can always double the recipe for a crowd :)

  5. Bridget
    26 January, 2014 at 6:07 pm

    What a great dish for the winter. Everyone in my family loved it. Yummy and comforting!!

  6. Reginald
    3 February, 2014 at 3:57 am

    Umm

  7. kelli
    11 February, 2014 at 5:43 pm

    It’s a beautiful snowy day here, so I decided to make this, since it seems like the perfect winter dish. It was! So wonderful and hearty! There was no sweet corn at the market, so I got a bag of frozen sweet corn, that I steamed in the microwave. I know the roasted corn would make this better, but the frozen corn was still pretty good. I may choose a different beer next time, though. Mine was really strong. Regardless, I can’t wait for tomorrow, so we can eat the leftovers! Thank you so much for this recipe! I will be making this one again and again.

    1. Victoria Sophie
      12 February, 2014 at 3:35 pm

      It truly is! Enjoy Kelli!

  8. carrie
    12 February, 2014 at 9:04 pm

    I loved this chowder!! Especially that it had no cream, but was rich and thick and oh so good! While cooking it my neighbor downstairs called to ask what I was cooking up here lol, so of course I had to share! Delish thanks for sharing! :)

    1. Victoria Sophie
      13 February, 2014 at 7:24 pm

      I’m so happy you enjoyed! It’s my favorite recipe to share among friends and family! Good food brings people together ;)

  9. vicky
    13 February, 2014 at 9:14 am

    Beer is not something we have around the house a lot, so can you suggest a suitable replacement? Looks delicious though!!!

    1. Victoria Sophie
      13 February, 2014 at 7:27 pm

      Vicky, you can always just sub it out with chicken stock or even white wine would be nice here too if you have that handy?

      1. 19 February, 2014 at 9:29 am

        Thanks for the suggestions, I’ll give them a go !

  10. Aimee Lester
    17 July, 2014 at 3:37 pm

    I used sweet potatoes instead and it was incredible! Thank you!

    1. Victoria Sophie
      25 July, 2014 at 4:25 pm

      Yum! That sounds amazing! I’ll have to try that. Thanks Aimee, glad you enjoyed!

  11. 9 September, 2014 at 5:21 pm

    Oh this look perfect! So comforting! Pinned!!

    1. Victoria Sophie
      11 September, 2014 at 10:23 am

      Thanks Liz :)

  12. Mirciny
    12 September, 2014 at 11:36 pm

    Hello I post your recipe on my facebook page
    If your read carefully we put your information
    At the end of the recipe. I translated because alot of people does not know english.
    Thanks

  13. Pete
    18 September, 2014 at 7:15 am

    Gave this a try and made a few adjustments. I had some fresh asparagus that I decided to grill along with the corn and shrimp just to give it a bit more flavor. Followed the rest of the recipe except for also adding more garlic and onion which I’m glad I did because it gave it a bit more flavor. All in all a great foundation recipe that I’ll use again and again!

  14. Penny
    8 January, 2015 at 4:24 am

    Do you think I could use a hard cider instead of beer? I’m a glutenfree girl

    1. Victoria Sophie
      10 January, 2015 at 3:37 pm

      Hi Penny, I don’t have much experience with cooking with hard cider but any gluten free beer will do as well. Or just sub out with extra stock. Let me know how it turns out if you do use hard cider! Cheers!

  15. Mindee B
    16 November, 2015 at 10:18 am

    I found your recipe on Pinterest and OMG – my husband and I were just raving over how good this was. We could not stop eating it. Awesome recipe! Will be making again and again and again.

    1. Victoria Sophie
      16 November, 2015 at 4:13 pm

      Thank you Mindee! So happy to hear you and your husband loved this! It’s one of my favorite recipes on the site. Cheers!

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