_:n72a10111612a43c09edf49cabfeecdbfxb0
<http://schema.org/recipeInstructions>
"Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving  with the cooked shrimp."
<https://www.deliciousliving.com/recipe/sweet-potato-spicy-corn-chowder-shrimp/>