Sweet Corn Chowder with Shrimp

"This corn chowder recipe came about because of the availability of two fresh ingredients, corn and smoked bacon" says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. "We are fortunate to continue to get fresh corn from Dreyer Farms in Cranford all the way up until the first frost which usually is in November. We feature this soup in our annual Dinner in the Field at Dreyer Farm."

Makes: 10 12-oz servings


1 Gal. shrimp stock or chicken stock
2 Qt. bicolor sweet corn
6 oz. applewood smoked bacon lardons
4 oz. leeks, small dice
2 oz celery, peeled & small diced
2 oz celeriac (celery root), small dice
2 oz onion, small dice
4 oz white turnips, small dice
8 oz. heavy cream
8 oz Yukon potato, small dice
2 lbs.16/20 white shrimp, peeled & cut into thirds
salt + white pepper, to taste
dash Old Bay


Bring stock to boil; add corn. Simmer for 20 min. until corn is soft. Then purée in blender until smooth. Strain. Season with salt, white pepper, and Old Bay.

Sauté bacon until fat is rendered, then add all vegetables (except for potatoes). Cook until translucent.

Add corn purée and cream, bring to a boil, then turn down to a simmer. Add potatoes and simmer until potatoes are soft.

Add shrimp to soup and simmer about 4 min.

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