For several years now, this chowder recipe has been a favorite fall soup for my family.
I learned to make it when we lived in New England...and especially this time of year, when there's a deepening chill in the evening air, spoonfuls of thick corn chowder really hit the spot. Enjoy!
Corn Chowder with Shrimp (serves 12)
1 cup butter
2 cups chopped celery
1 cup chopped onion
2 cans creamed corn + 2 bags of frozen corn (total amount of corn should be 60 oz.)
2 cups milk
2-3 tsp. salt
1 tsp tarragon
1 tsp. celery salt
1 tsp. onion salt
1 lb. cooked shrimp (tails removed)
Cream sauce: 2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk
Directions: In a large stock pot, saute celery and onion in butter. Add all other ingredients except the frozen corn. In another saucepan, make the cream sauce by melting the butter until it is bubbling. Keeping the heat low, add in flour, then the milk. When sauce has thickened, add in frozen corn and mix well. Pour contents of saucepan into the stock pot and simmer for 20-30 minutes. Add half and half to taste.