Shrimp and Corn Chowder

A creamy shrimp and sweet corn chowder built on a quick stock made from the shrimp shells.

Ingredients

• Chowder — 1 lb 16/20 Jumbo Shrimp Deveined, Shell and Tail On
• Chowder — 1 Large Rib Celery Diced
• Chowder — 1 Medium Carrot Peeled and Diced
• Chowder — ½ Medium Yellow Onion Diced
• Chowder — ½ lb Russet Potatoes Diced
• Chowder — 3 Ears Sweet Corn Kernels Removed
• Chowder — 2 Sprigs Fresh Rosemary Minced
• Chowder — 3 Sprigs Fresh Thyme Minced
• Chowder — 4 Garlic Cloves Minced
• Chowder — 3 Tbsp All-Purpose Flour
• Chowder — 3 Tbsp Salted Butter
• Chowder — 2 cups Half and Half
• Chowder — ½ cup Dry White Wine
• Chowder — ½ tsp Whole Black Peppercorns
• Chowder — 2 Bay Leaves
• Chowder — 2 Tbsp Freshly Squeezed Lemon Juice
• Chowder — 2 Tbsp Extra Virgin Olive Oil
• Chowder — 3 tsp Kosher Salt Plus Extra for Shrimp Stock
• Chowder — 1 tsp Coarse Ground Black Pepper
• Stock — 1 qt Cold Water

Method

1. MAKE THE STOCK: Peel the shrimp and remove the tails, reserving the meat. Put the shells and tails in a 4-qt pot with the bay leaves, peppercorns, a pinch of salt and 1 qt cold water. Bring to a light boil, reduce to low and cook for 10 minutes. Remove from the heat.
2. COOK THE VEGETABLES: Heat a 6-qt pot over medium-high heat. Add the olive oil and butter. When the butter starts to brown, add the onion, celery, carrot, rosemary, thyme and garlic. Cook for 5 minutes, stirring frequently.
3. BUILD THE CHOWDER: Reduce to medium. Stir in the flour and cook for 3 minutes, until golden. Add the wine and cook for 1 minute. Strain the shrimp stock into the pot. Add the reserved shrimp, potatoes, corn, half and half, lemon juice, salt and pepper.
4. SIMMER: Bring to a boil, then immediately reduce to a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are tender. Continue simmering if needed, then serve.