Grilled/Smoked Shrimp & Corn Chowder

This soup came to me from a dinner pairing at the Lexington Restaurant here in St. Paul, MN.

It is not their recipe just something I have been fiddling with for a while.

Plan to make this one while you have your grill/smoker all ready cooking with other items.

What you need.

2 TBS butter

2 TBS flour

1 medium red onion

1/2 pound of peeled & diced potatoes

1 tps smoked paprika

1 TBS black pepper

pinch of red pepper flakes

1 box of chicken broth

1 bag of frozen corn

1 can of creamed corn

2 cups milk

1 1/2 pounds of shrimp-peeled & tail off

**you will see i do not call for salt. slowly add this into your dish as you cook. too much salt ruins your dish. Also, do this for all herbs and spices.**

Make a Roux with your butter and flour. After three minutes, add your onions cook for a minute or two. Slowly, add 1Cup of broth until it thickens. Continue adding your broth a little at a time until it is all gone.

Add your potatoes. Stir your pot. Do not let the bottom get scorched. When potatoes are half way cooked, puree them with whatever tool you use. I use an immersion blender.

Next add your corn and milk. Are you stirring your mixture? Do not let the bottom get scorched.

Taste your soup continually, add more or less paprika, salt, and pepper as you go along. When you have the chowder tasting as you like, add your cooked shrimp into the mix.

Happy Eating!!

Let me know what you changed or added to make it your own. :)