Murrieta’s Signature Corn Chowder with Smoked Bacon and Shrimp

STORY AND PHOTO BY LINDA GARSON

WE DROVE TO CANMORE recently to judge Murrieta’s Rioja wine and tapas pairing (which won Highly Recommended!), and stayed for lunch before the drive back.

We love a good chowder, and a hearty corn chowder with smoky bacon, shrimp, and a little kick of spice, really hits the spot, especially with wonderful views of the mountains too when you have visitors from abroad. We’ve since been back again with visitors from Italy who really enjoyed it too!

We’re very grateful to Murrieta’s and Chefs Paul Stoffel and Mitchell Carey for generously sharing their recipe – we can tell you, it’s worth the drive!

Murrieta’s Signature Corn Chowder with Smoked Bacon and Shrimp

Serves 4

Corn Purée

2 Tbs butter, cubed

1 cup corn kernels

½ medium yellow onion, small diced

2 cloves garlic, minced or puréed

1 cup (250 mL) water

1¾ cups (440 mL) vegetable stock (divided)

Aromatics

½ carrot, small diced

½ leek, small diced

½ small jalapeño, diced (adjust for spice preference)

1 Tbs (15 mL) canola oil

2 Tbs (30 mL) white wine

Seasoning

1 tsp fresh thyme leaves

Pinch cayenne

½ tsp ground black pepper

½ tsp smoked paprika

1 tsp kosher salt

1 cup corn kernels

To Finish

1½ cups (360 mL) (homo) milk

¾ cup (180 mL) 35% cream

2 Tbs (30 mL) lemon juice

To taste salt

8 shrimp, blanched with Cajun seasoning, to garnish

110 g smoked bacon, crumbled, garnish

Optional: cornstarch slurry, only if thickening is needed

1. Make the Corn Purée: in a medium pot, sweat butter, corn, onion, garlic, and water over medium heat. Once vegetables are tender, add 1 cup of vegetable stock and simmer for 5–10 minutes. Carefully transfer to a blender and blend until silky smooth. Set aside.

2. Cook Aromatics: in a clean pot, sweat the diced carrot, leek, and jalapeño, in canola oil until softened. Deglaze with white wine and simmer briefly.

3. Seasoning: roast thyme, cayenne, pepper, paprika, salt, and corn, on a tray at high heat until lightly charred (or use a dry skillet). Add to the pot with the cooked vegetables along with the corn purée.

4. Simmer: add remaining vegetable stock, milk, and cream. Simmer for 15 minutes over low heat to meld flavours.

5. Finish: season with lemon juice and sea salt to taste. If needed, thicken with a small amount of cornstarch slurry — just be sure to cook it out fully to avoid chalkiness.

6. Add smoked bacon and shrimp blanched with Cajun seasoning to garnish just before serving.