Corn and Shrimp Chowder
3 Cobs of Corn (cut all the corn off the cobs)
2 Shallots (chopped into larger pieces)
2 stalks of celery (chopped into larger pieces)
4 cloves of garlic (chopped into larger pieces)
2 large red radishes (larger pieces)
15 garlic scoots (whole)
5 sprigs of parsley
2 basil leaves
Place all ingredients in a large pot, and fill with hot water (about 1 inch above the ingredients)
Heat to boiling, stirring frequently; reduce to simmer and cover with a lid (simmer for 30 minutes or until radishes appear clear).
Place vegetable mix into a bowl to cool.
2 pieces of thick bacon (optional)
Cook until slightly brown and chop up very small.
1/2 Large Red Pepper
6 inch cut of kolbassa
Chop up red pepper and kolbassa into small pieces
Blend the vegetable mix until very fine and pour back into pot.
Add red pepper, kolbassa and bacon.
Add 5 cups of chicken stock (boullion mixed with hot water). Heat to boiling.
2 cobs of corn (cut all corn off the cobs)
While soup is boiling add 2 cobs of corn.
Stir until boiling, then turn down and simmer for 30 minutes pour in 1 cup of whipping cream.
Stir until boiling, then turn down and simmer for 30 minutes more.
Mix 3 heaping tsp of flour to 1 cup of water and mix until a smooth (if it's not smooth then you'll have goopy lumps in your soup and it will be a very bad texture to eat).
Mix flour mixture into soup and heat up for 5 minutes.