Monadnock Oil and Vinegar, LLC
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Corn & Shrimp Chowder


Ingredients: 
  • 3 tablespoons MOV Butter Infused Olive Oil
  • 2 tablespoons MOV Baklouti Fused Olive Oil
  • 1 medium chopped onion
  • 2 finely chopped garlic cloves
  • 2 cups of sweet corn (thawed)
  • ½ cup of heavy cream
  • 2 lbs. of Yukon gold potatoes – cut in small cubes.
  • 2 teaspoons Old Bay seasoning or NHHS Isles of Shoals Blend
  • 4-5 cups of chicken stock
  • 6 strips of bacon
  • 1 lb. of medium deveined shrimp
  • 3 scallions – chopped
Corn & Shrimp Chowder Picture

Directions:

Preheat oven to 450 degrees F.
Heat the two oils in a large pot over medium heat, add onions and garlic and sauté until tender.
Add corn, chicken stock, heavy cream, potatoes and old Bay seasoning, cover and let mixture boil 20-25 minutes.

​ Meanwhile cook bacon in a skillet until crisp, remove and place on a plate with a paper towel to drain – chop and set aside.

Add shrimp to your pot of chowder, cook until the shrimp is pink and opaque about 3 minutes.

​ Serve chowder hot, top with scallions and bacon.
​​Enjoy!

Monadnock Oil and Vinegar, LLC

Peterborough: 603-784-5175; Amherst: 603-589-9954


info@monadnockoilandvinegar.com

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