Corn and Shrimp Chowder Recipe for Summer Nights | Heather Carey

Ingredients

• 6 ears of corn, husks removed and corn sliced off the cob
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 4 large red potatoes, cut into medium dice
• 3 tablespoons all-purpose flour
• 3 cups 2% milk, or soy milk if you are dairy free
• 2 cups of water
• 2 teaspoons Old Bay Seasoning, or another seafood seasoning
• 1/2 teaspoon dried thyme
• 1 pound shrimp, shelled and deveined
• 1/2 cup chopped fresh parsley
• salt and pepper, to taste