Shrimp and corn chowder

James Leeming of Dickie Brennan's Steakhouse

Shrimp and Corn Chowder (yields 1 gallon, serves 10-12 people)

Ingredients:
1 tbsp unsalted butter
5 each bacon strips (fine dice)
1 each yellow onion, large (cut into medium size pieces)
1 each green pepper, large (cut into medium size pieces)
2 each celery stalks
2 each garlic cloves (fine dice)
2 each corn cobs (remove corn from the cob)
2 each potatoes, medium (dice into 1/4 inch)
1 each bay leaf, large
3 cups shrimp, diced
1 quart water or stock
1 quart cream
to taste salt and pepper

Roux:
1 cup vegetable oil
1 cup flour
Heat vegetable oil, stir in flour, and cook for five to six minutes.

Method:
In medium size pot over medium heat, add butter and bacon and saute for about five to seven minutes until golden brown. Then add the vegetables (onion, peppers, celery, garlic, corn, bay leaf). Saute for about six minutes or until the vegetables are tender and translucent. Add the cut potatoes, stirring them constantly. Then, fold in the diced shrimp and lightly saute.

Lastly incorporate one quart of water and one quart of heavy cream; increase the heat to high. Add the roux and heat the soup to a simmer. Cook for about ten minutes. Season with salt and pepper to taste.

716 Iberville Street - New Orleans, La 70130 - 504-522-CHOP - www.dbrennanssteakhouse.com

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