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!
So gorgeous and so savory.
I served this with some honey butter brushed ciabatta bread and a big glass of your favorite wine.
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.
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.
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. 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.
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 just a pinch. Your cooking is your preference.
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.
Before serving toss in parsley, reserved shrimp and bacon.
Savor and Enjoy!