Serrano Shrimp Corn Chowder

• 2 T butter, divided
• 1 T evoo
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 C flour
• 6 C canned chicken stock
• 2 C heavy cream
• 2 large white potatoes, peeled and diced
• 3 serrano peppers, membranes and seeds removed, finely chopped
• 6 ears corn
• salt and pepper to taste
• 1/2 T red pepper flakes, divided
• 1 LB whole whrimp, peeled and deveined
• sour cream for garnish
• cilantro for garnish

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. 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. Next melt remaining butter in a saucepan and add the shrimp and remaining pepper flakes. Cook until shrimp is light pink.
4. Place soup into bowls and add sour cream to taste. Top soup with 2 shrimp each and garnish with cilantro.

t butter, t, onion, garlic, flour, chicken stock, heavy cream, white potatoes, serrano peppers, corn, salt, t, whrimp, sour cream, cilantro

Taken from www.epicurious.com/recipes/member/views/serrano-shrimp-corn-chowder-51267201 (may not work)