Shrimp & Corn Chowder
Author: 
Recipe type: Soups and Stews
 
Ingredients
  • 2 tbsp butter
  • 3 tbsp olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 sprigs thyme
  • ¼ cup all-purpose flour
  • 8 cups corn or vegetable stock
  • 2 cups heavy cream
  • 2 large yukon gold potatoes, diced
  • 16 oz fresh or frozen corn
  • 2 lbs shrimp, peeled and deveined
  • salt and freshly ground pepper
Instructions
  1. In a large soup pot over medium heat, heat butter and 2 tbsp olive oil. Add onion, garlic, and thyme. Cook, stirring occasionally, until onion just begins to brown, 8-10 minutes. Add flour and stir to coat, cooking another 2 minutes.
  2. Add stock and bring to a boil. Add cream and potatoes. Bring to a boil and reduce heat to medium. Simmer for about 10 minutes or until potatoes are easily pierced with a fork.
  3. Add corn and about 1½ lbs of shrimp and cook until shrimp is pink and cooked through, about 10 minutes. Season with salt and pepper to taste.
  4. Meanwhile, skewer remaining shrimp and season with salt and pepper. Heat remaining oil in a large skillet over medium-high heat and saute shrimp until golden brown.
  5. Serve soup with a skewer of shrimp and a slice of crusty bread. Enjoy!
Recipe by This Cookin' Dad at https://thiscookindad.com/2015/01/shrimp-corn-chowder/