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After the Boil Chowder

After a shrimp boil and a full day of Mardi Gras parades I watched our neighbor in New Orleans, who was still quite intoxicated, take my leftover shrimp boil stuff and make a fabulous stew/chowder. It went something like this but I’m modifying it a bit to my taste:

Ingredients: Whatever is left over from a seafood boil. Quantities depend on the size of your soup pot and how much you’re wanting to make. This was probably a 6 at pot.
-shrimp
-potatoes
-corn (cut it off the cob)
-roasted garlic
-smoked sausage
Plus:
Stick of butter
Cream/half&half/milk
Green Onions or leeks chopped
Half cup flour/half cup oil

1. Make a light roux (heat oil, stir in flour, stir until it’s a light tan color). Set aside.
2. Sauté chopped green onions in the butter until cooked.
3. Stir in half the roux
4. Stir in other ingredients (peel the shrimp and cut anything too big down to soup size)
5. Add combination of milk, cream, remaining roux to your thickness preference and bring to a boil. Quickly being back to a simmer so you don’t scald the milk. DON’T ADD SALT until you taste it because there is a lot of salt in a typical shrimp boil and it may already be salty enough. 
6. Summer until everything is hot- enjoy!


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