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Shrimp and Corn Chowder
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| 1 Tbsp | butter |
| 1 Tbsp | Olive Oil |
| 3 medium | carrots, chopped |
| 1 | celery stalk, chopped |
| 20 oz | frozen whole kernel corn |
| 29 oz | low sodium chicken broth |
| 2 tsp | sugar |
| ½ tsp | salt |
| ½ tsp | thyme |
| ¼ tsp | cayenne pepper |
| 1 3/4 lb | Shrimp, small, shelled and deveined, sliced in half lengthwise |
| 2 cups | Half & Half |
| Chopped fresh thyme for garnish |
Directions:
Cook vegetables in butter and oil until tender, about 15 minutes.
Add ½ corn, chicken broth and spices to vegetables.
Bring to a boil over high heat.
Reduce to simmer for 20 minutes.
Add soup to blender and blend in small batches until smooth.
Return soup to pan and add remaining corn and Half & Half.
Heat thoroughly. DO NOT ALLOW TO BOIL.
Add shrimp and cook 5 minutes or until shrimp turn opaque throughout.
Serve immediately.
TIP: Soup may be made ahead and stored in the refrigerator for 2 days or may be frozen. Either way, only add shrimp during the last few minutes of reheating.
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