Smoky Corn Chowder with Sweet Potatoes, Shrimp and Applewood Bacon

It’s mid-March and this winter has been relentless – I suppose it wanted to have one last jab before the first day of spring this coming Thursday. Needless to say, we had gobs of snow and thus, a snow day. Don’t get me wrong, I’m thankful for the snow day but the warmer weather ahead is awfully enticing. And I love a good soup recipe – especially on snowy, cold days. It’s as if the soup has a way of wrapping its arms around you to warm you up from the biting cold.

But, as much as I love soup, I’m ready for some lighter, bright recipes to get me excited for the summer days. And what better way than to make this beautiful smoky corn chowder. I simply cannot wait for the overabundance of fresh corn at the local markets that will be here before we know it! Now, my inspiration came from Closet Cooking’s recipe with of course some tweaks here and there to make it just perfect for myself and the sous chef. And this recipe is sheer brilliance. I went into this expecting it to be delicious – but probably not expecting to be completely blown away. And wow, I was blown away. The secret ingredients? Definitely the smoked paprika and fresh herbs  – they are a must. No substituting! I have to also mention the cooking technique: allowing the corn cobs and shrimp shells to simmer in the broth intensifies the flavor of the soup tremendously. I would not recommend skipping that step! Now, it’s rather labor intensive and perfect for a snow day, or a beautiful summer Sunday. So today, this hit the spot. Okay, this takes some patience, so let’s buckle down and get started.

• 4 ears corn, kernels cut from the cobs with the cobs reserved
• 3/4 pound shrimp peeled and deviend with the shells reserved
• 4 cups chicken broth
• 5 slices smoked bacon, torn into about one inch pieces
• 1 yellow onion, minced
• 1/2 red pepper, minced
• 2 large cloves garlic, minced
• 1 tablespoon fresh thyme, chopped + 2 whole thyme sprigs
• 2 tablespoons fresh basil, chopped + a pinch for garnishing
• 2 tablespoons fresh parsley, chopped
• 1.5 tablespoons smoked paprika
• 1 large sweet potato, cut into bite sized pieces
• Scant 1/2 cup cream
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 bay leaves

Lot’s of slicing and dicing so let’s begin by prepping everything. To begin, preheat your oven to 500 degrees (for the bacon – the real secret ingredient). Next, shuck your corn. Heat in the microwave for 5 minutes, turning half way through, covered completely in plastic wrap. We want to begin to cook this through so it’s easier to slice the corn and reserve the cob. Then, peel and devein your shrimp. We discarded the legs thinking they might be able to slip through the colander – but be sure to reserve the shells. We will intensify our chicken broth with the corn and shrimp flavors using the reserves.

When the corn has cooled, slice the corn off of the cob.

In a large stock pan, add 4 cups of chicken broth. Then, add your 4 corn cobs and shrimp shells.

Bring to a boil. Add the thyme sprigs, followed by the bay leaves.

Let boil for 30 minutes or so. Just enough to really absorb the corn and shrimp flavors.

When your oven is preheated, add your bacon (it can be in a glass pyrex pan or a baking sheet lined with tin foil – but whatever you do, reserve the bacon drippings!)

Cook for 10-15 minutes or so – but keep an eye on it and once it begins to turn a beautiful golden-brown remove from the oven. Let cool and tear into one inch pieces.

Okay, we have a few minutes so let’s prep the vegetables. Mince the onion, red pepper and garlic.

Chop your herbs.

Cut your sweet potato into bite-size pieces leaving the skin on – lot’s of fiber and wonderful nutrients in the skin.

After you have removed the bacon from the oven, set the bacon aside and pour the drippings into a large saute pan. Over medium-high heat add the onion and red pepper.

Cook down for about 5 minutes and then add the bite-size sweet potato pieces.

Season with salt and pepper. Let cook for about 10 minutes, or until the sweet potatoes begin to soften. They will cook through even more while the soup simmers – so not to worry. Next, add your corn kernels and gently break down the clumps.

Turn the heat down to low and return to the broth. After 30 or so minutes have passed, strain the chicken broth through the colander allowing it to catch the shells, herbs and corn cobs.

Return the broth to the same large stock pan. Add the freshly chopped thyme, parsley, minced garlic and pepper to taste.

Then, add the peppers, onions, sweet potatoes and corn to the broth. Top with the crumbled bacon (reserving a bit for garnishing).

Add the smoked paprika, cayenne pepper, basil and cream.

Bring to a simmer and let cook down for a few minutes while we focus on the shrimp. In the same saute pan that we worked our peppers, onions, sweet potato and corn, add olive oil and butter to coat. When hot, add the shrimp and season with salt and pepper.

Let cook for about 3 minutes on each side until the shrimp are cooked through. Remove from heat and set aside.

This is essentially the last step. I promise! In lieu of a thickening agent, we are going to puree two cups of the chunky goods in the soup – this will leave plenty for a beautiful texture – not to worry.

So, in a food processor, blend until almost pureed – to the point where you can still differentiate the vegetables but blended.

Return the puree to the soup.

Mix well to combine and bring to a boil.

I also cut the shrimp in half to create more bite-size pieces – except for the garnish, of course.

Ladle the soup into a bowl and add your desired amount of shrimp pieces. Top with whole shrimp, extra bacon and basil for garnishing. The next step? To indulge!

This soup is rich, hearty but so sweet and delicious from the fresh corn. And a great kick from the cayenne. Sure, some would lean toward a white, but my choice for a wine pairing would be a delicious pinot noir. Our choice? The 2006 Hayman & Hill Santa Lucia Highlands Reserve Selection. It has a peppery bite that can stand up to the heat of the soup in unison with a fruit forward body to complement the sweetness of corn. So, with that, I hope you seriously enjoy – because this friends, is an amazing soup.

Cheers!