We may be several hours from the Pacific Ocean here in Wenatchee, but this Corn and Shrimp Chowder reminds us of dinners at the ocean after long days of playing in the salty sea air. Whether you're on vacation, or just dreaming about life at the beach, you can take your tastebuds on a holiday with the beautifully bright, warm flavor of D'Olivo Baklouti Green Chili Olive Oil.
CORN AND SHRIMP CHOWDER
3 tablespoons of D'Olivo Butter Infused Olive Oil
2 tablespoons of D'Olivo Baklouti Green Chili Fused Olive Oil
1 medium chopped onion
2 finely chopped garlic cloves
2 cups of sweet corn (thawed)
1/2 cup of heavy cream
2 lbs. of Yukon gold potatoes – cut in small cubes.
2 teaspoons of Old Bay seasoning
4-5 cups of chicken stock
6 strips of bacon
1 lb. of medium deveined shrimp
3 scallions – chopped
Heat D'Olivo Butter and Baklouti Oils in a large pot over medium heat, add onions and garlic, and sauté until tender. Add corn, chicken stock, heavy cream, potatoes and old Bay seasoning. Cover and let mixture boil 20-25 minutes. Meanwhile cook bacon in a skillet until crisp, remove and place on a plate with a paper towel to drain – chop and set aside.
Add shrimp to your pot of chowder, cook until the shrimp is pink and opaque about 3 minutes. Serve chowder hot, top with scallions and bacon.