Directions:
Heat the two oils in a large pot over medium heat, add onions and garlic and saute until tender.
Add corn, chicken stock, heavy cream, potatoes and Old Bay seasoning. Cover and let mixture boil for 20-25 minutes.
Meanwhile, cook bacon in a skillet util crisp. Remove ad place on a plate with a paper towel to drain– chop and set aside.
Add shrimp to your pot of chowder, cook until the shrimp are pink and opaque–about 3 minutes.
Serve chowder hot, top with scallions and bacon.
Enjoy!