Louisiana Shrimp and Corn Chowder
- Yield: 12 servings
- 12cups chicken stock
- 5large white onions, chopped
- 3/4cup (1 1/2 stick) butter
- 3/4cup plus 2 tablespoons all-purpose flour
- 3pounds frozen corn kernels
- 2tablespoons garlic, finely chopped
- 3-- bay leaves
- 6tablespoons parsley, chopped
- 2teaspoons paprika
- 2teaspoons hot pepper sauce
- -- Salt and pepper to taste
- 6cups (1/4-inch) cubes pelled yellow potatoes
- 2-- carrots, peeled and finely chopped
- 3pounds shrimp, peeled
- 3cups half-and-half
- Heat the stock in a large stockpot. Saute the onions in the butter in a large stockpot over medium heat for 15 minutes or until translucent. Add the flour a small amount at a time, stirring constantly. Cook until thickened, stirring constantly. Add about 4 cups of the hot stock, stirring constantly until smooth. Stir in the remaining stock gradually. Cook for a few more minutes or until the mixture begins to thicken, stirring constantly.
- Add the corn, garlic, bay leaves, parsley, paprika, hot sauce, slat and pepper. Cook until the corn is tender. Add the potatoes and carrots. Cook for 35 to 45 minutes or until the potatoes are tender. Adjust the seasonings to taste. Discard the bay leaves. Mash the potatoes slightly with a potato masher if needed. Add the shrimp.l Cook until the shrimp turn pink. Stir in the half-and-half. Do not boil. Adjust the seasonings to taste. Ladle into soup bowls. Garnish with crumbled bacon and chopped green onions.
Recipe reprinted with permission from the Junior League of Galveston County’s Beachside to Boardwalk (Junior League of Galveston County, Inc., 2010).