Shrimp & Corn Chowder


1 – 1 qts Shrimp Stock (see below for instructions)
2 cups fresh white corn
3 potatoes peeled & diced
6 oz. diced NC country ham
1/4 cup canola oil or light & mild olive oil
1 cup diced celery
1 cup diced onion
1 cup diced carrot
2 cup heavy cream
1 to 2 tbs. creole seasonings (Tony Chachere’s)

To make a Roux:
In a 1 qt sauce pot melt 1/2 cup butter and whisk in
1/2 cup flour until smooth. Mixture will be pasty but mix over heat until it is no longer lumpy. Remove from heat.

To make shrimp stock:
2 qts water
1lb raw shrimp cleaned & diced reserving shells
1 whole carrot
1 rib celery
1 onion quartered with skin
Salt & pepper (to taste…up to 1Tbls. each)
In a medium stock pot, combine water, shrimp shells, carrot, celery rib, quartered onion , salt & pepper
Boil for 30 to 45 mins & strain through china cap or strainer

To make Chowder:
Over med-high heat. In large stock pot add oil, celery, onion, carrot, creole seasonings & diced ham; sauté for 10 mins until tender. Turn up heat to high, add strained stock, corn, diced potatoes. Bring to boil and cook for 20 mins until vegetables are soft. Add raw shrimp & seasoning. Add roux & whisk until smooth about 5 mins. Add heavy cream, taste for seasonings add more creole seasonings if needed.

Recipe courtesy of:

Dawn Williams

Dawn's Kitchen

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