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Corn & Shrimp Chowder


Ingredients:​​
  • ​​3 tablespoons Butter Infused Olive Oil
  • 2 tablespoons Baklouti Fused Olive Oil
  • 1 medium chopped onion
  • 2 finely chopped garlic cloves
  • 2 cups of sweet corn (thawed)
  • ½ cup of heavy cream
  • 2 lbs. of Yukon gold potatoes – cut in small cubes.
  • 2 teaspoons Attar Deep Sea Fisherman's Blend 
  • 4-5 cups of chicken stock
  • 6 strips of bacon
  • 1 lb. of medium deveined shrimp
  • 3 scallions – chopped
Garlic Pepper Pork Chops Picture

​​​​Directions:
Preheat oven to 450 degrees F.
Heat the two 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.
​​Enjoy!​


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  • Home
  • About
  • Wholesale
    • Herbs & Spices
    • Custom Blends
    • Botanicals
    • Fragance Oils
    • Salts
    • Essential Oils
    • Carrier Oils
  • Contact
  • Shop
    • Retail
    • Co-Packaging
    • Account Set up
    • Catalog Request
  • Recipes