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Sweet Corn, Peppered Bacon and Shrimp Chowder & Chocolate Pecan Pie a la mode

Posted by Aruba Restaurants on November 20, 2015

Ingredients

Sweet Corn, Peppered Bacon and Shrimp Chowder

2 tablespoons Olive Oil, plus more for drizzling
4 whole Sweet Corn Cobs, husked
4 whole Gold Potatoes, peeled and diced
6 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
1/2 tablespoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
3 cloves Garlic, grated or minced
1 cup Lager or Ale Beer
3 cups Chicken Stock or Vegetable Stock
Kosher Salt and Ground Black Pepper, to season
2 tablespoons Parsley, chopped

Chocolate Pecan Pie a la mode

1 cup granulated sugar
3/4 cup light corn syrup
3 large eggs, lightly beaten
1/4 cup bourbon whiskey
2 Tbsp butter
1 1/2 cups pecan halves
1 (9-in.) frozen deep-dish pie crust
4 cups Vanilla Ice Cream

Instructions

Sweet Corn, Peppered Bacon and Shrimp Chowder

Preheat your oven to 375 degrees F.

On a sheet pan drizzle the corn with olive oil and sprinkle with salt and pepper, roast in the oven for 15-20 minutes until corn looks golden and juicy. Remove and let cool until ready to handle.Cut corn off the cob and reserve until needed. Place a small bowl inverted inside of a bigger bowl and use as a platform to cut the kernels off of the cob.

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 water. Place potatoes in a food processor or blender and blend until smooth. If you prefer slightly chunky, then by all means make it chunky.Heat olive oil in a large Dutch oven or pot over medium heat. Add the bacon and cook rendering the fat. Cook until you get crisp gorgeous bacon bits. Remove with a slotted spoon to a paper towel lined plate.

Drain some of the fat until about 2 tablespoons are left in the pot. Add shrimp to the pot and season with salt and pepper, cook for 2 minutes in the bacon fat. Stir to cook shrimp evenly. Remove shrimp with a slotted spoon and set aside.

Add the 2 tablespoons of butter and the onions to the pot and increase the heat slightly. Sweat out the onions until translucent and tender, about 5 minutes. Add the reserved roasted sweet corn kernels to the pot.

Stir in and season with salt and pepper. Add the garlic, smoked paprika, and cayenne. 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. Taste and season with salt.

While stirring start adding the stock. Stir well. Make sure the stock is completely stirred into the mixture. Reduce heat and simmer soup for 10 minutes. Adjust seasonings with salt and pepper, to taste.

Before serving, add in chopped parsley, reserved shrimp and bacon.

Chocolate Pecan Pie a la mode

Preheat oven to 350°.

Combine sugar, corn syrup, eggs, bourbon and Butter Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours.

Serve topped with Vanilla Ice Cream.