3 lbs Frozen corn, drained (use fresh if it is corn season here in New England!)
3 tbsp Olive oil, divided
2 tbsp Sea salt, divided
2 tsp Ground black pepper
8 cups Low sodium chicken broth
3 lbs Red potatoes, cut in to 3/4 inch dice
4 oz Turkey bacon, diced
3 cups Sweet onion, diced
3 lbs Shrimp, peeled and deveined (I used native Maine Gulf shrimp in season but any shrimp can be used. If using larger shrimp, cut in half)
12 oz Evaporated milk- (1 can)
Preheat oven to 375 degrees F.
Lightly spray two large baking sheets with nonstick cooking spray and set aside.
In a large bowl, toss corn with one-tablespoon olive oil, two teaspoons salt and black pepper and spread in a single layer on baking sheets.
Roast corn in preheated oven for 25-30 minutes until corn is lightly browned. Remove from oven and set aside to cool.
Meanwhile, on the stovetop, cook diced potatoes in chicken broth until tender. Drain potatoes, reserving the cooking liquid and set aside.
In a large pot, brown diced bacon with remaining two tablespoons olive oil until crispy. Remove browned bits from the pan and set aside. Add diced onion to the pan and cook over medium heat until translucent, about 10 minutes, stirring occasionally.
Add all of the potato cooking liquid and half of the potatoes to the onion mixture. Puree mixture until smooth with an immersion blender or in batches in a food processor.
Once smooth, bring mixture to a simmer. Add remaining potatoes, roasted corn and shrimp. Simmer until shrimp are cooked through and potatoes and corn are hot.
Stir in evaporated milk and serve hot, garnishing with reserved turkey bacon bits if desired.