Shrimp Corn Chowder – N’awlins Style

With fall on our doorsteps soup is back on the brain, well that and football. It is one of my favorite things in the fall to make soup in a clean house, with an apple scented candle burning, and good music playing in the background. This Shrimp Corn Chowder is a bit different than what I normally think of when I am imagining ‘fall soup’ and honestly it is all the better for that! This way I am able to have many variations of soups all through the cold season, which for us lasts WAY too long.

Shrimp Corn Chowder is a great way to take a summer favorite into the fall. We took a traditional shrimp boil and turned it into a savory warm soup to enjoy. I LOVE to put some Franks hot sauce in my bowl and it is just heaven! See recipe and recipe tips below in either the recipe or at the bottom of this post.

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Corn Chowder - N'awlins Style

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

A corn chowder with the bonus of a N'awlins style shrimp boil.

Servings: 12 servings

Author: Pot of Gold Blog

Ingredients

• 6 ears fresh corn on the cob
• 4 cups diced potatoes
• 3 cups sliced carrots
• 2 tbsp olive oil
• 1 large onion diced
• 1 tbsp minced garlic
• 8 cups chicken or vegetable broth
• 2 cups water
• 1 tbsp old bay seasoning
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 pound shrimp uncooked peeled and devined
• 1 pound smoked andouille sausage sliced thin
• 1 whole hot pepper such as jalapeno if desired

White sauce

• 2 cups milk
• 4 tbsp butter
• 1/4 tsp salt

Instructions

1. Cut corn kernels off of cobs.  Save cobs.

2. Rinse shrimp.  In small bowl sprinkle shrimp with old bay seasoning mix until well coated.   Set aside for later use.

3. In large stock pot add olive oil and onions.  Cook onions on medium heat until translucent.  Add chicken broth, diced potatoes, carrots, sausage, 1 whole, hot pepper, salt, ground black pepper,  corn and corn cobs. Cook until potatoes and carrots are tender.

4. As soup cooks, make white sauce, see directions below

5. Remove cobs from soup.  Stir in shrimp.  

6. Gradually and gently stir in white sauce to soup.  This will thicken soup to a chowder. Cook on low for 5 minutes. Serve with Frank's hot sauce and a great crusty bread.

White Sauce

1. In 4 cup sauce pan melt butter.  Stir in flour and salt.   Gradually whisk in milk a little at a time. Cook until thickened.

Recipe Notes

Variations:

Could use chicken or bacon instead of sausage and shrimp. I would leave out old bay seasoning as well.

Could make vegetarian by leaving out sausage and shrimp and using vegetable broth instead of chicken broth.

Recipe tips:

Variations:

• Could use chicken or bacon instead of sausage and shrimp. I would leave out old bay seasoning as well.
• Could make vegetarian by leaving out sausage and shrimp and using vegetable broth instead of chicken broth.
• Put Franks hot sauce in your soup. Seriously. do it!