This is a hearty, warm-your-bones chowder that has the “pop!” of sweet corn, zesty garlic, savory bacon and peppered shrimp. The perfect cool weather meal, accompanied (of course!) by crusty bread.
Tag teaming this chowder in the kitchen is a lot of fun. Hubs and I teamed up with the shucking of corn, chopping of onions, crisping of bacon, measuring this and that, and taste testing along the way to ensure the perfect amount of salt and spices were added.
According to Hubs, “The next time we make this, we should try adding some red pepper flakes. Or at the last minute, right before we serve add some shredded cheddar cheese to go with the potato base.”
I know I shouldn’t wish the summer or warm weather away… and I also know I’ve been gushing about autumn on here, HOWEVER… I’m slowly starting my transition to sweater weather, pumpkin latte, cider-filled days. Today I bought pumpkin tea lights from Home Goods.
It’s also important to note that today is the last day my apartment’s pool is open. And that Starbucks and Dunkin Donuts stores are adorned with decorative leafs and pumpkins promoting its spiced lattes (I strongly believe Starbucks’ pumpkin lattes are 100x’s better than DD’s – sorry!). Oh yeah, and that football is back.
So, as you settle into cooler weather and seasonal dishes, add this one of your list. It has a lot of steps, but you can definitely roast the corn and puree the potatoes ahead of time. My biggest piece of advice: prep all of your ingredients ahead of time!
- 2 tablespoons olive oil
- 4 corn on the cobs
- 3 potatoes, peeled and diced
- 4 slices of thick bacon
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon butter
- 1 sweet onion, finely diced
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- 3 garlic cloves, minced
- 1 cup lager or ale beer
- 2 cups chicken broth
- Salt and pepper
- 2 tablespoons chopped parsley, for garnish
- Preheat oven to 375 degrees.
- Line a baking sheet with foil and drizzle it with 2 tablespoons of olive oil. Shuck the corn and roll in the oil. Sprinkle corn with salt and pepper, then bake in the oven for 20 minutes.
- Meanwhile, cook the diced potatoes in a medium pot of salted water. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
- The corn and potatoes should be done simultaneously – remove corn from oven and let cool. Drain the potatoes and use an immersion blender (if you don’t have one, combine the ingredients in a food processor instead) to mash. Set aside. Once the corn is cooled, cut corn off the cob and set aside.
- In a dutch oven or large pot over medium heat, drizzle olive oil (about 1 tbsp) and add bacon. Cook until crispy, then set aside.
- Leave about 1-2 tablespoons of bacon fat in the pot, then add shrimp. Sprinkle with salt and pepper. Cook until no longer pink. Set aside.
- In the same pot, add the butter and cook the onion until it’s translucent. Then add the corn, garlic, paprika and cayenne. Stir well.
- Add the beer/ale and chicken broth to the pot, scraping up brown bits on the bottom. Let simmer for about 8 minutes.
- Stir in the potato puree and season with more salt and pepper to your liking.
- Stir in the shrimp and bacon, then garnish with parsley before serving.