Shrimp And Corn Chowder

• 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

1. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. While stirring start adding the stock, mixing well. Reduce heat and simmer soup for 10 minutes. Adjust seasonings with salt and pepper, to taste.
9. Before serving toss in parsley, reserved shrimp and bacon.

olive oil, potatoes, bacon, shrimp, butter, sweet onion, paprika, cayenne pepper, garlic, lager, chicken, salt, parsley

Taken from www.epicurious.com/recipes/member/views/shrimp-and-corn-chowder-52476951 (may not work)