Corn and Shrimp Chowder

When it comes to warm, comforting soups, chowders take the lead. This one is full of goodies like bacon, shrimp, potatoes, and corn. 

Ingredients:

• 3 Tbsp Phat Olive Butter Infused Olive Oil

• 2 Tbsp Phat Olive Baklouti Fused Olive Oil

• 1 Medium Onion, Chopped

• 2 Garlic Cloves, Finely Chopped

• 2 Cups Sweet Corn 

• 1/2 Cup Heavy Cream

• 2 Lbs  Yukon Gold Potatoes, Cubed

• 2 Tsp Old Bay Seasoning

• 4-5 Cups Chicken Stock

• 6 Strips Bacon

• 1 Lb Medium Deveined Shrimp

• 3 Scallions, Chopped

Directions:

Heat olive 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.

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