Corn, Italian Sausage & Shrimp Soup

When I began trying to decide on the soup for the corn themed meal, I automatically thought of corn chowder.  After checking out dozens of recipes, I decided that wasn't really what I had in mind.

This make up as you go along pot of goodness fit the bill perfectly.

1 T. olive oil

1 pound sweet Italian sausage, sliced 1/2 inch thick

1 yellow onion, chopped

2 cloves garlic, minced

6 tomatoes, peeled, seeded and chopped

2 large potatoes, chopped

8 cups chicken stock

1 T. Italian seasoning

1/2 t. fennel seeds, ground

1 T. chopped parsley

3 cups corn kernels

2 pounds medium shrimp, peeled and deveined

salt and freshly ground pepper

red pepper flakes (if desired)

In a large Dutch oven over medium high heat, heat olive oil until shimmering.  Add sausage (about half a pound at a time) and cooked until both sides are well browned.  Drain on paper towels.

Drain all but 1 T. of fat from the Dutch oven and lower heat to low and add onions.  Cook, stirring occasionally, until they just begin to brown, about 5 - 6 minutes.  Add garlic and cook a minute longer.

Next add tomatoes potatoes and chicken stock.  Raise heat and bring to a boil.  Add seasonings and corn and reduce heat to a simmer.

Let soup cook for 30 minutes or so and then add shrimp.  It will only take about 5 minutes for the shrimp to cook.  When they are a lovely shade of pink, you're ready to eat!

Check for seasonings and add salt and pepper to taste.