Em's Shrimp Chowder

• 1 small onion, chopped
• 2 tablespoons extra virgin olive oil
• 3 -4 large yukon gold potatoes
• 8 ounces frozen vegetables
• 3 -4 cups chicken stock
• 12 cup half-and-half
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (6 ounce) can shrimp

1. Heat the olive oil in the pan and add the onion.
2. Saute until tender.
3. Chop the potatoes into cubes while the onion is cooking, and then add them to the pot.
4. Cook until the potatoes become tender, and then add the frozen vegetables and one cup of the stock.
5. Bring to simmer.
6. In the meantime, mix the corn starch with the water and add to the pot.
7. Bring to boil so corn starch can thicken, and then add the rest of the stock.
8. Simmer until frozen veggies are thawed and potatoes are fork tender.
9. Add the half and half and shrimp, and simmer until shrimp are warmed.
10. Serve hot with crackers or crusty bread.

onion, extra virgin olive oil, frozen vegetables, chicken, cornstarch, cold water, shrimp

Taken from www.food.com/recipe/ems-shrimp-chowder-314007 (may not work)