Carolina Shrimp Chowder

Name: Carolina Shrimp Chowder
Yield: makes about 3 quarts / serves 8 to 10
Ingredients: 6 ears corn, shucked, cobs and trimmings reserved for broth; 2 tablespoons olive oil; 1 onion, diced; 3 russet potatoes (about 1 1/2 pounds), chopped; 2 celery stalks, diced; 1 red bell pepper, cored, seeded, and diced; 1 jalapeño pepper, cored, seeded, and diced; 3 garlic cloves, smashed and minced; 2 quarts Fast and Fresh Broth (recipe follows); 2 tablespoons fresh thyme, plus more for garnish; 2 bay leaves; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 10 fresh basil leaves, thinly sliced, plus more for garnish; 2 pounds large shrimp, peeled and deveined, shells reserved for broth

December 14, 2011

Every summer when the Carolina shrimp are in season, Nana’s, which is one of my favorite restaurants in Durham, makes a delicious shrimp chowder that is the inspiration for this light and succulent soup. Nana’s version is rich and creamy—closer to a traditional potato chowder—but because I love the sweetness of the corn and shrimp together, I make mine thinner, more like a corn chowder. To give this dish extra oomph, I add the shrimp at the very end, so they are tender and extra sweet, and top with Crispy Fried Oysters Four Ways (page 117).

Recipe notes

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