I made this soup for Chris and myself on Friday night and we both enjoyed it so I thought I would share the recipe:
Corn and Shrimp Chowder
1 tablespoon butter
1 tablespoon olive oil
3 medium carrots (coarsely chopped)
1 large onion (coarsely chopped)
1 stalk celery (coarsely chopped)
20 ounces frozen whole kernel corn (2 bags)
28 ounces chicken broth (2 cans)
2 teaspoons sugar
½ teaspoon salt
½ teaspoon dried thyme
1/8 teaspoon cayenne pepper (or more to taste)
1 ¾ pounds medium shrimp (I used frozen peeled and deveined)
½ cup half and half or light cream
In a large (5 qt.) saucepan, melt butter and olive oil over medium heat until hot. Add carrots, onion, and celery, cook until veggies are tender.
Reserve 1 ½ cup corn. Add remaining corn to pot, stir in chicken broth, sugar, thyme, cayenne pepper and 2 cups water (I only added about 1 cup water to mine so it would be a little thicker). Heat to boiling over high heat. Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, slice each shrimp in half.
In a blender at low speed, with center part of cover removed to allow steam to escape, blend soup in small batches until smooth. Pour soup back into saucepan and return to medium heat.
Add reserved corn and half and half to soup until hot, stirring occasionally. Add shrimp and cook for 5 minutes or until shrimp turn opaque throughout.
We both really enjoyed the soup but thought it would be awesome a little thicker with chicken and sausage added as well.