Corn and Shrimp Chowder

CORN AND SHRIMP CHOWDER

Still doesn’t feel very Spring-like around here and all I can think about is hot soup!  Inspired by a delicious bowl of corn and potato chowder that Andrea made, I came home to see what I had in the pantry that could be turned into something similar for dinner.  This soup was a big hit in my house and was pretty easy to prepare.  One thing I love about soup is this; SOUP IS NOT A SCIENCE!  Be creative, throw in what you have on hand that you think may work together.  Taste-test throughout in order to adjust seasonings as you go.

 

2 T olive oil

2 T butter

1 large vidalia onion, diced

2 stalks celery, diced

3 carrots, diced

4 large yukon gold potatoes, diced

1 can navy beans, drained and rinsed

8 oz frozen shrimp, peeled, thawed, and chopped in half

4 c chicken broth

1 c milk

1/4 to 1/2 c half and half

1 T dried thyme

salt to taste

 

Heat olive oil and butter over medium heat in large soup pot.  Add onion and saute a minute or two.  Add celery, carrot, and potato and continue to saute until slightly soft.  Add the broth, milk, navy beans, salt and thyme.  Cover and bring to a simmer. Lower heat, keep covered, and cook for 30 minutes or so until potatoes and carrots are cooked through. ( I used an immersion blender at this point to mash it up a little, not too much, but this gives it a creamier consistency)  Stir in the half and half and shrimp and continue to cook until shrimp is heated through.  Enjoy!  (Great day one, AMAZING day 2!

 

Peace and greens,

Melissa

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