Summer Corn Chowder – Dairy Free and Gluten-Free

INSTRUCTIONS

1. Set a dutch oven or heavy pot on medium heat.  Once hot, add oil, celery, onion and bell pepper.  Saute for 3 minutes then add the garlic and cook together for 1 additional minute.  Add the potatoes, seasonings and a pinch of sea salt & pepper, then cook together for 2 minutes.  Then pour in chicken broth, add 1 bay leaf, and cover and simmer for 15 minutes.

2. Season shrimp in a bowl with cajun seasoning.

3. Set a large pan or griddle on high heat and spray with oil once hot.  Add the shrimp on one side and corn on the other side.  Note: if you cannot cook both at the same time, BEGIN with cooking the corn, remove, then cook the shrimp. If using frozen corn, skip cooking the corn and just add it later.  Cook both for 6 – 8 minutes, continuously tossing (and turning) so the food does not burn.  You may need to allow the corn an extra minute or 2 to cook – that’s normal.  Set aside and it is fine with some of the food is not fully cooked since it will be added to hot chowder to finish cooking.  Use a knife to cut the kernels from the cob.

4. Remove the bay leaf, then use a slotted spoon or spider to remove about half of the potatoes/veggies and place aside in a bowl (we will add this back). Smooth out the remaining broth!  You can either use an immersion blender OR let the ingredients cool enough that you can add them to a blender to blend until smooth.  If using a blender, add the contents back to the pot along with the reserved potatoes.

5. Add Almond Breeze extra creamy almondmilk to the soup and stir together.   Add the corn and shrimp to the soup, season to taste with sea salt & cracked pepper, then bring to a gentle simmer for 5 – 7 minutes.  Let the soup slightly cool to thicken, about 8 – 10 minutes.

6. Enjoy!