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
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!
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!