Corn & Shrimp Chowder

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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

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​​​​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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