Easy Shrimp and Corn Chowder

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)

Fresh thyme

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.

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