Corn and Shrimp Chowder



3 tablespoons of Vinesation Butter Infused Olive Oil 

2 tablespoons of 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 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.