Corn and Quinoa Chowder Soup

Ingredients:

• 450 g peeled medium shrimp
• 2 tbsp extra virgin olive oil
• 2 tbsp (30 g) salted butter
• 1 medium onion, finely chopped
• 2 finely chopped garlic cloves
• 1/2 cup quinoa
• 2 cups frozen whole corn, thawed beforehand
• 5 cups chicken broth
• 1/2 cup heavy cream
• 115 g bacon (about 6 slices)
• 2 tbsp. Old Bay Seasoning
• 115 g bacon (about 6 slices)
• 900 g Yukon Gold potatoes, each cut into 4 pieces
• 2 tbsp finely chopped fresh parsley
• 4 green onions, finely chopped

Preparation:

1. Place the butter and olive oil in a large saucepan and heat over medium heat for about 2 minutes. Add the onion and garlic and cook until tender, about 5-7 minutes.
   
   Then add the quinoa and corn and cook for another 3 minutes. Add the broth, cream, potatoes, and seasoning. Increase the heat to high and bring to a boil, then reduce the heat again and simmer, uncovered, until the potatoes and quinoa are tender, about 30 minutes.
2. Meanwhile, cut the bacon into small pieces, place them in a frying pan over medium heat. Cook until golden brown and crispy, stirring constantly, about 4 minutes. Then remove to a plate lined with a paper towel to drain, and set aside.
   
   Add the shrimp to the pot with the chowder and cook until they turn pink and opaque, about 2-3 minutes. Just before serving, add the shallots, parsley, and bacon.