Creamy Corn & Shrimp Chowder

This recipe is from a restaurant, Satterfield's, located in New Roads, Louisiana. It is great served with hot, buttered, crusty French bread on a cold winter night.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  large onions, chopped
• 4  celery ribs, chopped
• 8  tablespoons butter (1 Stick)
• 1  tablespoon  minced garlic
• 1  tablespoon thyme, scant
• 1  tablespoon rosemary, scant
• 1  lb  frozen cut corn
• 2  lbs shrimp, peeled and deveined
• 2  chicken bouillon cubes, crushed
• 1⁄4 cup flour
• 1  quart heavy whipping cream
• 2  cups milk
• 2  tablespoons Worcestershire sauce
•  salt and black pepper
•  ground cayenne pepper

Directions

1. In large heavy pot melt butter and sauté onions, bell pepper, celery and garlic until soft.
2. Add thyme, rosemary, salt, black pepper, cayenne pepper, Worcestershire sauce and crushed bouillon cubes.
3. Simmer for 5 minutes.
4. Add flour mixing well and cook for 2-3 minutes.
5. Add cream and milk and whip with whisk until completely blended.
6. Cook over low heat until mixture thickens, stirring.
7. Adjust seasonings, if necessary.
8. Add corn and cook for 5 minutes, stirring.
9. Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.