I know, I know. Ray said the same thing, “Soup in the Summer?” Yes, I love soup all year ’round! Sweet corn, smoky bacon, savory shrimp and a hint of heat come together beautifully in my Spicy Shrimp, Corn & Bacon Chowder. It’s the perfect summertime farmer’s market soup!
Today we roasted 50 pounds of freshly picked, homegrown tomatoes for a double batch of my Roasted Tomato Meat Sauce. My kitchen is a total mess and I was ready to skip making dinner all together….. but I remembered we bought a bunch of fresh sweet corn that I needed to use up!
I’m pretty much “over” corn on the cob at this point in the season and wanted to create something creative. In less than 30 minutes later, my Spicy Shrimp, Corn & Bacon Chowder was ready to eat, but alas my kitchen is now even messier 🙁
My kitchen is so messy that I had to take my bowl of soup out on the back porch to take pretty pictures!
If you can’t find red jalapeños or don’t want too much heat, feel free to use sweet red peppers instead and a little pinch of crushed red pepper to taste. And while I recommend making this delicious soup in the summer when corn on the cob is in season, you can also make it in the winter using 1, 16 ounce bag of frozen corn, too.
It’s not only delicious but simply beautiful when served with fresh chopped chives on top, don’t you agree??
- 2-3 slices bacon finely chopped
- 2+ tablespoons Organic Grass-Fed Butter or Ghee
- 1 medium Onion finely chopped
- 2 ribs celery finely chopped
- 2 cloves Garlic
- 2 medium red jalapeños* finely chopped
- 8 ears corn on the cob shucked and silk removed
- 1 pound Raw Wild Caught Shrimp peeled & deveined
- 4 cups Chicken Bone Broth
- 2 cups Heavy Cream, A2 Pasture Raised
- - Fresh Chives, chopped
- Sea Salt
- In a dutch oven or other heavy bottomed large pot brown chopped bacon in butter over medium heat.
- When bacon is crispy, using a slotted spoon remove it from the pot, leaving the bacon fat/butter in the pot. Reserve bacon for later.
- Carefully, cut corn kernels off of the cobs. Save both the corn and the empty cobs set aside.
- Saute onions, garlic, celery and red jalepeno in the pot with the bacon fat/butter until soft, 2-3 minutes.
- Coarsely chop roughly 1/3 of the shrimp and add both the chopped and whole shrimp into the vegetables. Saute 2-3 minutes or until the shrimp is opaque/pink and cooked through.
- Remove whole shrimp from the pot and set aside.
- Add corn kernels to the pot and lightly saute with the chopped shrimp mixture.
- Lay the empty cobs on top of the sautéed mixture and add in chicken broth. Simmer, covered, for 10 minutes.
- Remove corn cobs and discard.
- Add heavy cream.
- Working in small batches, puree roughly 1/2 of your chowder. Adding the puree back in to the soup.
- Return bacon and whole shrimp into the soup and simmer for about 5 minutes to thicken. Season with sea salt and pepper, to taste.
- Garnish individual bowls with fresh chopped chives and enjoy!