Shrimp And Corn Chowder

Name: Shrimp And Corn Chowder
Ingredients: 2 tablespoons Olive Oil, plus more for drizzling; 4 whole Sweet Corn Cobs, husked; 3 whole Gold Potatoes, peeled and diced; 4 slices Bacon, {I used deli thick cut smoked and peppered bacon.}; 1 pound Large Shrimp, peeled and deveined; 1 tablespoon Butter; 1 whole Sweet Onion, diced; 1 tablespoon Smoked Paprika; 1/4 teaspoon Cayenne Pepper; 3 cloves Garlic, grated or minced; 1 cup Lager or Ale Beer; 2 cups Chicken Stock or Vegetable Stock; Salt and Pepper, to taste; 2 tablespoons Parsley, chopped for garnish

14 ingredients

1 steps

Ingredients

2 tablespoons Olive Oil, plus more for drizzling
4 whole Sweet Corn Cobs, husked
3 whole Gold Potatoes, peeled and diced
4 slices Bacon, {I used deli thick cut smoked and peppered bacon.}
1 pound Large Shrimp, peeled and deveined
1 tablespoon Butter
1 whole Sweet Onion, diced
1 tablespoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
3 cloves Garlic, grated or minced
1 cup Lager or Ale Beer
2 cups Chicken Stock or Vegetable Stock
Salt and Pepper, to taste
2 tablespoons Parsley, chopped for garnish

Directions

1

{"0":"Preheat your oven to 375 degrees F.","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.","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. 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.","6":"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.","8":"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.","10":"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.","12":"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.","14":"While stirring start adding the stock, mixing well. Reduce heat and simmer soup for 10 minutes. Adjust seasonings with salt and pepper, to taste.","16":"Before serving toss in parsley, reserved shrimp and bacon."}