Creamy Corn and Shrimp Chowder

I love making soup - and I always make enough to feed an army.  I took this basic corn chowder recipe and made some modifications to my own liking.  

When I add my initial veggie ingredients, I like to add them one at a time and let each saute for a bit before adding the next.  I usually saute one ingredient while I'm chopping the next.

Creamy Corn and Shrimp Chowder

Ingredients

1/4 cup olive oil
2 cloves chopped garlic

1 chopped onion

1 lb chopped carrots
1 chopped green pepper
1 chopped red pepper (or yellow, or orange)
2 tbsp butter

2 tbsp flour
2 lbs frozen corn kernels
4 qts chicken stock
2 lbs potatoes, peeled and diced ½ inch
Pinch cayenne pepper
Pinch dried parsley

1 lb shrimp (51-60 count) peeled

Oil for saute 

Old Bay seasoning

1.5 qt light cream
Salt & black pepper, to taste

Directions

Add the oil to a large stock pot over medium heat.

Add the garlic and saute until fragrant (about 30 seconds).

Add the onion, and saute for 5 minutes.  Repeat with carrots and bell peppers.

Stir in the butter and flour to form a roux, cook for one minute, stirring constantly.

Add the chicken stock while whisking to make sure the mixture stays smooth.

Add the corn, potatoes, cayenne pepper and parsley.

Bring to a low simmer, reduce heat to medium, cover and cook for 15 minutes. Stir occasionally.

Meanwhile, in a separate pan saute shrimp in oil and desired seasoning (such as Old Bay) until pink (about 5 minutes).

Check the potatoes for doneness. Add shrimp and cream.  Salt and pepper to taste. Serve hot.







Original link:
http://eats.macaronikid.com/article/1151019/creamy-corn-chowder