Shrimp And Corn Chowder

• 1/4 C unsalted butter
• 1/4 C flour
• 2-4 corn cobs
• Shells and heads from cleaned shrimp
• 4 C water
• *For Soup
• 2 C mirepoix (diced onion, celery, carrot)
• 1 bayleaf
• 2 C corn kernels, cut from cob
• 1 T unsalted butter
• 1/8 t celery seed
• 1/8 t white pepper
• 1 T Rex shrimp boil
• 1/4 t dried thyme
• 1 t dried basil
• 1 t minced garlic
• 3 C shrimp/corn stock
• 2 C diced red potatoes (1/2-inch cubes)
• 1/2 C milk
• 3/4 C cream
• 1 pound shrimp, peeled

1. 1. Make a roux: in a saucepan, melt butter over medium heat, reduce heat to low and add flour. Whisk until roux turns golden brown. Remove from heat and set aside.
2. 2. Remove kernels from 2 to 4 ears of corn. Peel shrimp. Add cobs and shrimp peels to 4 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes. Strain solids and set aside.
3. 3. While stock is simmering, melt 1 T butter over medium-high heat. Add mirepoix, corn kernels, and bay leaf and saute for 10 minutes or until corn becomes very soft.
4. 4. Add salt, white pepper, shrimp boil, thyme, basil, and garlic and saute until garlic becomes fragrant, about 1 to 2 minutes.
5. 5. Add 3 C shrimp stock and bring to a boil. Add diced potatoes. Reduce heat to medium, stirring occasionally for 2 to 3 minutes.
6. 6. Add the roux, simmer for 3 to 4 minutes, stirring occasionally. Add milk and cream and return mixture to a boil. Reduce heat and simmer for 5 minutes.
7. 7. Add shrimp and raise heat for 2 to 3 minutes until shrimp are done.
8. Serve immediately.

unsalted butter, flour, corn cobs, shrimp, water, mirepoix, bayleaf, corn kernels, t, celery, white pepper, t, thyme, basil, garlic, shrimp, red potatoes, milk, cream, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-and-corn-chowder-52466241 (may not work)