I whipped up this quick chowder late Friday night. Corn, shrimp, country ham, whole milk and herbs from the garden came together quickly for a creamy soup, perfect after a hectic week. I didn’t add a potato, but 1 cup chopped potato would be a great addition.
Shrimp and Corn Chowder
1 tablespoon olive oil
1 tablespoon butter
1 shallot, chopped
1 spring onion or 2 green onions, chopped
2 tablespoons flour
3 ounces country ham, chopped
2 cups fresh sweet corn, cut from the cob
8 ounces large shrimp, chopped
5 cups whole milk
2 ounces cheddar cheese (or any cheese)
1. Heat olive oil and butter in a large saucepan. Add shallot and spring onion; saute 10 minutes. Add flour; cook 3 minutes. Add country ham and corn; saute 10 minutes. Add shrimp and milk; cook 10 minutes or until thickened. Add cheese and fresh thyme. Makes 7 cups.