Shrimp and Corn Chowder

• 2 tablespoons butter
• 1 small onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 (14 oz.) can creamed corn
• 2 cups frozen corn kernels
• 1 potato, diced into ½" cubes
• ¼ teaspoon dried thyme
• 1 cup heavy cream
• Kosher salt and freshly ground pepper, to taste
• 8 oz. large shrimp, peeled & deveined
• 2 tablespoons chili crisp

Add the butter to a large heavy soup pot set over medium heat. Stir the butter until it has melted. Add the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

Add the chicken broth along with the creamed corn, corn kernels, potato, and thyme to the soup pot; bring to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.

Add the heavy cream. Taste and adjust the seasonings, if necessary.

Combine the shrimp and the chili crisp and sauté in a skillet over medium-high heat until pink and fully cooked.

Ladle the soup into bowls and garnish with the sautéed shrimp.

• Yields: 6-8 servings
• Preparation Time: 30 minutes