Serrano Shrimp Corn Chowder

1. 1

   Heat half the butter and olive oil in a stockpot over medium heat. Add onion and garlic and cook until soft about 8 min. Dust veggies with flour and stir to coat. pour in chicken stock and bring to boil. Add cream, potatoes, and peppers and then bring to a boil until potatoes break down, about 8 min.

2. 2

   remove corn kernels from cobs and add to soup. Season with salt and pepper and add 1/4 T pepper flakes, simmering until the corn is soft, about 8 to 10 min. Remove from heat and cook for about 8 minutes. Pureee with hand held mixer until thickened.

3. 3

   Next melt remaining butter in a saucepan and add the shrimp and remaining pepper flakes. Cook until shrimp is light pink.

4. 4

   Place soup into bowls and add sour cream to taste. Top soup with 2 shrimp each and garnish with cilantro.

* Per serving · 4 servings · Values may vary.