Chef John Folse's Sweet Corn & Shrimp Soup

Prep Time: 1 Hour
Yields: 6 Servings

My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfish stock that really made her soup a standout. Mamere used to put the corncobs in the stock after cutting the kernels off. This step gave the soup and extra boost of rich, corn flavor when the stock was added.

3 cups whole kernel corn
2 pounds freshwater or other shrimp, peeled
1 cup butter
1 cup chopped onions
1 cup chopped celery
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ diced garlic
1 cup flour
1 cup tomato sauce
2 ½ quarts shellfish stock
1 cup heavy whipping cream
½ cup sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste
Louisiana Gold Pepper Sauce to taste

In a two-gallon stock pot, heat butter over medium-high heat. Add corn, onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. Add flour. Using a wire whisk, whip constantly until white roux is achieved. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to a simmer. Add half the shrimp and cook for thirty minutes. Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to cook approximately ten minutes. Season to taste using salt, pepper and Louisiana Gold.