SHRIMP AND CORN CHOWDER
Steps:
- 1. Make a roux: in a saucepan, melt butter over medium heat, reduce heat to low and add flour. Whisk until roux turns golden brown. Remove from heat and set aside. 2. Remove kernels from 2 to 4 ears of corn. Peel shrimp. Add cobs and shrimp peels to 4 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes. Strain solids and set aside. 3. While stock is simmering, melt 1 T butter over medium-high heat. Add mirepoix, corn kernels, and bay leaf and saute for 10 minutes or until corn becomes very soft. 4. Add salt, white pepper, shrimp boil, thyme, basil, and garlic and saute until garlic becomes fragrant, about 1 to 2 minutes. 5. Add 3 C shrimp stock and bring to a boil. Add diced potatoes. Reduce heat to medium, stirring occasionally for 2 to 3 minutes. 6. Add the roux, simmer for 3 to 4 minutes, stirring occasionally. Add milk and cream and return mixture to a boil. Reduce heat and simmer for 5 minutes. 7. Add shrimp and raise heat for 2 to 3 minutes until shrimp are done. Serve immediately.
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