Jack’s Corn Chowder With Shrimp & Potatoes

Super fun and delicious Corn Chowder recipe from Sharon at COTTAGE SPICE CO.
Ingredients
3 Tbsp. butter
½ cup sweet onion, chopped
2 carrots diced
2 garlic cloves, minced
30 oz. clam stock
1 cup light cream
5 medium potatoes, cubed
Kernels from 3 large ears of corn, uncooked
1 lb. shrimp, cut into thirds
1 Tbsp. freshly squeezed lemon juice
½ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. sugar
Cayenne pepper to taste
Salt & pepper, to taste
Directions
Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender (8 minutes). Stir in garlic, cook an additional minute.
Pour in the clam stock & cream. Bring to a boil and quickly reduce to a simmer. Add the potatoes and corn and cook for 10 min. Add shrimp and simmer for 5 more minutes.
Stir in the cheeses.
Sprinkle with parsley, basil, sugar, cayenne, salt & pepper.
Simmer 40 minutes, stirring occasionally.
Enjoy!
Sharon
Ingredients available at the Stockton Market
Spices: Cottage Spice
Shrimp: Metropolitan Seafood
Vegetables: Blue Moon Acres
Cheese: Highland Gourmet