Shrimp Chowder With Roasted Corn & Red Peppers - Acadiana's Multi-Media News Station

Ingredients:

• 2 oz. unsalted butter
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1 oz. finely diced tasso or bacon
• 1/4 cup finely diced carrot
• 1/4 cup diced roasted red peppers
• 1 cup roasted corn
• 1 cup diced red potatoes
• 1 can cream style corn
• 1/4 cup all purpose flour
• 1 cup fish stock
• 1 cup chicken stock
• 1 pint heavy cream
• 1 oz. dry sherry
• 1 teaspoon chopped fresh basil
• 1/2 teaspoon chopped fresh thyme
• 1 teaspoon chopped parsley
• 1 teaspoon Emeril's Bayou Blast
• salt & pepper to taste
• 1 pound cleaned and peeled shrimp
• chives for garnish

Instructions:

• Saute' vegetables and tasso in butter; add flour stirring slowly to make a roux
• Slowly add stocks, stirring constantly
• Simmer 30 minutes
• Add cream, herbs, seasoning and sherry
• Simmer 15 minutes
• Add shrimp and cook 2 minutes or until shrimp turns pink
• Garnish with chives
• Serve hot (Makes 8 servings)