Sweet Corn, Peppered Bacon and Shrimp Chowder is 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.


  • 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 Ale or Wheat Beer
  • 3 cups Chicken Stock or Vegetable Stock
  • Kosher Salt and Ground Black Pepper, to season
  • Green Onion, chopped for garnish


  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 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 reserved shrimp and bacon. Garnish with chopped green onion and serve. Enjoy!


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