Shrimp Corn Chowder Soup

Shrimp Corn Chowder Soup:

Ingredients:
2 tablespoons olive oil
1 pound shrimp peeled and deveined
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
½ large onion chopped
2 large carrots sliced
2 stalks celery diced
2 tablespoons all-purpose flour
2 cloves garlic minced
1 teaspoon fresh rosemary minced
4 cups chicken stock
3 cups corn kernels
½ cup heavy cream
1 bay leaf optional

Instructions:

Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.

Add the shrimp in a single layer and sprinkle with salt and pepper.

Cook the shrimp for 2 minutes per side until just barely pink.

Remove the shrimp and set aside in a bowl.

Add the butter to the same pot after removing the shrimp.

Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.

Then add the flour, garlic, and rosemary.

Stir until the vegetables are coated in the flour and cook for about a minute.

Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)

Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.

Reduce the heat to low and add in the heavy cream, stirring to combine well.