I whipped out this quick chowder late Friday night. Corn, shrimp, country ham, whole milk, herbs from the garden came together quickly for this creamy soup perfect after a hectic week. I didn’t add a potato but 1 cup chopped potato would be a great addition.

Shrimp and Corn Chowder

1 tablespoon olive oil

1 tablespoon butter

1 shallot, chopped

1 spring onion or 2 green onions, chopped

2 tablespoons flour

3 ounces country ham, chopped


2 cups fresh sweet corn, cut from the cob

8 ounces large shrimp, chopped


5 cups whole milk

2 ounces cheddar cheese (or any cheese)

Fresh thyme

1. Heat olive oil and butter in a large saucepan. Add shallot, spring onion, saute 10 minutes. Add flour, cook 3 minutes. Add country ham and corn. Saute 10 minutes. Add shrimp, milk, cook 10 minutes or until thickened. add cheese and fresh thyme. Makes 7 cups.