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.