Roasted Corn Bacon and Shrimp Chowder

Soup. How do I love thee....

I was hopping around visiting some of my favorite blogs the other day and I ran across a fantastic corn chowder over at Teresa's delicious blog and I knew I just had to give it a whirl. My daughter took one look and agreed wholeheartedly.

I decided to roast my corn and I tossed in a few potatoes as well. I also garnished my chowder with some roasted red peppers and scallions. I love the way this chowder came out and will most definitely be making it again soon. Thanks for the inspiration, Teresa! :)

Roasted Corn Bacon and Shrimp Chowder
by theUngourmet~ inspired by Teresa at A Blog About Food

serves about 6

Print recipe

3 cups fresh corn
2 tbsp olive oil

1 tbsp olive oil
4 pieces of bacon, chopped
1 small yellow onion, finely diced
32 oz box chicken stock
2 tbsp butter
4 cups peeled diced potatoes
1 tsp dried thyme
1 tsp dried parsley
1/2 lb deveined shrimp
2 cups half and half or cream
salt and cracked black pepper to taste

Garnish
roasted red pepper, diced
scallions, thinly sliced

Preheat oven to 425. Toss corn in 2 tbsp olive oil and spread on a baking sheet lined with foil or parchment. Roast for about 15 minutes or until it begins to brown.

In a Dutch oven or heavy pot, saute the bacon and onion until bacon is crisp. Add the chicken stock, butter, corn, potatoes and herbs. Bring to a boil, reduce heat to medium low, cover and simmer until potatoes are tender. Remove 1/2 of chowder and place in a blender. Blend with center of lid removed, placing a paper towel over hole to avoid hot liquid splatter. Return blended chowder to pot. Add the shrimp, half and half, salt and cracked pepper. Simmer another 5-7 minutes until shrimp is cooked through.

Garnish with roasted pepper and scallions.

Have a fantastic week!