Creamy Shrimp and Corn Soup

Grab your soup spoon and cozy up to a creamy bowl of goodness!

Yields: 15 servings.

INGREDIENTS:

• 1 1/4 lbs. Russet potatoes, peeled & chopped
• 1 Garlic clove, crushed & finely chopped
• 2 Onions, chopped
• 1 large Red bell pepper, seeded & chopped
• 4 c. Shrimp stock
• 1 lb. Shrimp thawed, uncooked, medium to large, peeled & deveined
• 1 (16 1/2 – 17 oz) can Cream style corn
• 1 (16 1/2 – 17 oz) can Whole kernel corn, drained
• 1 c. Heavy cream
• 1 c. Whole milk
• Salt and pepper, to taste
• Fresh chives, chopped

 INSTRUCTIONS:

1. Place first 4 ingredients in heavy large Dutch oven.
2. Pour stock over and bring to a boil.
3. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes.
4. Add shrimp and cook until opaque about 8 to 10 minutes.
5. Garnish soup with chives.