Shrimp and Corn Chowder

Ingredients:
1 lb shrimp, peeled and deveined
3 cloves of garlic, diced
1 onion, diced
1/2 t oregano
1/2 t basil
1/4 t cayenne
Salt and pepper to taste
4 c chicken stock
2 c frozen corn
1/2 c heavy cream
1/4 c flour
3 Tb butter
2 Tb parsley
2 c wild rice, pre-made

1. Heat some oil in a large pot; add shrimp and cook until pink (about 2-3 min).  Set aside.
2. Add garlic and onion to the stockpot and cook, stirring frequently until onions become translucent (2-3 min).  Stir in salt and pepper, cayenne, oregano, and basil and cook another 1-2 min.
3. Whisk in chicken stock and corn and bring to a boil; reduce heat and simmer for 15 min.
4. Add 1/4 c heavy cream and puree with a blender.
5. Make a roux by melting butter with flour and other 1/4 c of heavy cream.  Add the roux to the soup and then stir in shrimp.
6. Stir in wild rice, then serve.