Shrimp and Corn Chowder

Ingredients

16 oz of Frozen Raw Shrimp (Tail Off, Peeled, & Deveined)

28 oz of Frozen Corn

48 oz of vegetable broth

2 tbsp of chopped garlic

2 cups of onions

1 cup of Heavy Cream

Dash of Cayenne Pepper

2-3 Russet Potatoes (diced)

2 cups of Japanese Panko

Parsley

Salt

Pepper

Granulated Garlic

Directions

1. Heat a pot with olive oil on high heat before adding onions. Season it with a bit of salt to release moisture.

2. Add diced garlic, diced potatoes and frozen corn before stirring.

3. After mixing, add your broth.

4. Boil on high heat for 15-20 minutes.

5. After boiling, add your frozen shrimp. Reduce to medium heat and poach in the broth for 4-6 minutes.

6. Add 1 cup of heavy cream before mixing.

7. After mixing, add 2 cups of Japanese Panko to tighten it up.

8. Continue to boil in medium heat for 5-7 minutes.

9. Add a dash of Cayenne pepper before mixing one more time.

10. Serve it in a bowl before garnishing with parsley.