Corn Chowder - N'awlins Style
A corn chowder with the bonus of a N'awlins style shrimp boil.
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
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Cut corn kernels off of cobs. Save cobs.
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Rinse shrimp. In small bowl sprinkle shrimp with old bay seasoning mix until well coated. Set aside for later use.
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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.
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As soup cooks, make white sauce, see directions below
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Remove cobs from soup. Stir in shrimp.
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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
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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.