3 tablespoons butter
3 tablespoons olive oil
1/4 cup chopped shallots
1 garlic glove
2 cups light cream
1/2 cup water
1 cup Santa Margarita Pinot grigio
2 white potatoes chopped
1/4 teaspoon salt
1 teaspoon dried parsley
2 cups milk
3 ounces of softend cream cheese
1/2 cup shredded smoked gouda
1 cup fiesta whole kernel corn, drained
2 pounds of shrimp, shelled, deveined and chopped
Melt the butter in a large heavy pot. Add the shalllots, garlic and pepper and saute over low heat until shallots are tender but not browned.
Add cream, water, potatoes, salt, parsley and milk.
Simmer for 15 to 20 minutes until the potatoes are soft. Stir frequently so the cream and milk do not form a skin. Do not allow the mixture to come to a boil.
In a seperate skillet add the olive oil and heat pan, add shrimp and season with salt and cracked pepper. Cook and stir until you start to get a browning on the bottom of the pan. Add wine so it loosens the browning which is the golden flavor.
Soften the cream cheese with a fork, then stir it into the soup. Add shredded gouda , stir. add corn and shrimp, reduce heat and simmer 5 – 10 minutes. Serve chowder piping. Serves 6