Corn and Shrimp Chowder

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Vegan Butter Infused Olive Oil

Sunshine Coast Olive Oil Co. Baklouti Fused Olive Oil or (for citrus instead of spice) Sunshine Coast Olive Oil Co. Lemon Fused Olive Oil



3 tablespoons of Butter Infused Olive Oil

2 tablespoons of Baklouti Fused Olive Oil or Lemon 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 of Old Bay seasoning

4-5 cups of chicken stock

6 strips of bacon

1 lb. of medium deveined shrimp

3 scallions – chopped



Heat Infused and Fused oil 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.