https://www.thespicyolive.com/wp-content/uploads/sites/69/2021/02/Screen-Shot-2021-02-17-at-3.28.37-PM.jpg 1254 1928 spicyolive https://www.thespicyolive.com/wp-content/uploads/sites/69/2017/03/the-spicy-olive-logo-sm-e1597328119664.png spicyolive2021-02-18 15:35:442021-02-18 15:35:44The Spicy Olive’s Corn and Shrimp Chowder
3 tablespoons of The Spicy Olive’s Butter Infused Olive Oil
2 tablespoons of The Spicy Olive’s 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 of Old Bay seasoning
4-5 cups of chicken stock
6 strips of bacon
1 lb. of medium deveined shrimp
3 scallions – chopped
Heat Infused and Fused oil 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.