2ears of corn, kernels sliced off (or 1 1/2 cups frozen corn)
1potato, peeled and diced
1/2teaspoonEACH, oregano and salt
2cupschicken or vegetable brothmixed with 1 1/2 tablespoon cornstarch if you like soup thicker)
1/2poundlarge shrimp, peeled, deveined, cut in half
1cooked sausage or hotdog, cut into pieces
1/2cupstringed snap peas, chopped
1/2cuphalf and half cream
SAUTE VEGETABLES: Heat butter or oil in a med-large saucepan to medium. Add onions, peppers, carrots and celery. Stir for 3-4 minutes until onions are translucent. Add garlic and stir another 30 seconds.
ADD CORN, OTHER VEGETABLES, SEASONINGS AND BROTH: Stir in corn and diced potatoes, seasonings and broth (with cornstarch mixed in if using). Then lower heat, cover and simmer for about 15-20 minutes until potatoes and other vegetables are soft, stirring occasionally.
FINISH THE CHOWDER: Increase heat again to medium high. When bubbling, add sausage (if using), snap peas (if using) and shrimp. Cook for about 3 minutes until shrimp are cooked (no longer translucent). Stir in cream if you like or 1/2 cup more broth. Taste and adjust seasonings/salt. Ladle into bowls and top with homemade or bought garlicky croutons and/or chopped parsley if desired.
Make Ahead: Follow the recipe up until the point of adding the shrimp and snap peas. Chowder may be refrigerated. When ready to use, finish the last step in the recipe. This way, the shrimp will remain plump, tender and not overcooked.