On Tap Oil & Vinegar Recipe Detail

Corn and Shrimp Chowder

with Baklouti Green Chili & Butter Olive Oils

Ingredients:

• 3 Tbsp Butter Olive Oil
• 2 Tbsp Baklouti Green Chili Olive Oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups sweet corn, thawed
• 1/2 cup heavy cream
• 2 lbs Yukon gold potatoes, diced small
• 2 tsp Old Bay seasoning
• 4-5 cups chicken stock
• 6 strips bacon
• 1 lb medium shrimp, deveined
• 3 scallions, chopped

Directions:

Heat oils in large pot over medium heat, add onions and garlic. Sauté until tender. Add corn, chicken stock, heavy cream, potatoes and old Bay seasoning. Cover and boil 20-25 minutes.

Meanwhile, cook bacon in skillet until crisp. Remove to paper towel to drain. Chop and set aside.

Add shrimp to chowder, cook until pink and opaque, about 3 minutes.

Serve chowder hot, topped with scallions and bacon.