Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for optional drizzling
- 1 large white onion, cut into small dice (2 cups)
- 2 cups diced celery
- 2 cups fresh or frozen/defrosted corn
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups dry white wine
- 1/2 cup flour
- 4 1/2 cups clam juice (bottled is fine, low-sodium if you can find it)
- 2 cups heavy cream
- Kosher salt
- 2 cups quartered fingerling potatoes (11 to 12 ounces total)
- 3 to 4 links cooked kielbasa sausage, cut into 1/4-inch slices (about 1 pound total)
- 1 pound (21-25 count) raw shrimp, peeled and deveined
- Chopped chives, for serving
Preparation
Step 1
Combine the oil, onion, celery, corn and thyme in a large pot over medium heat, stirring to coat. Cook for about 8 minutes, stirring occasionally, until the onion becomes translucent.
Add the wine; increase the heat to medium-high. Once the wine comes to a boil, cook for 7 or 8 minutes or until it has reduced by half.
Whisk in the flour; once it’s evenly blended (to form a kind of roux), reduce the heat to low. Cook for 15 to 20 minutes, stirring a few times. Gradually stir in the clam juice and the cream; increase the heat to medium just long enough for the mixture to come to a boil, then reduce the heat to medium-low, stirring occasionally.
Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat. Add the potatoes and cook for about 9 minutes, until just tender. Drain and add to the large pot along with the kielbasa (to taste). Cook until the sausage has warmed through, then add the shrimp; cook for 3 to 5 minutes, just until opaque and pink, then remove from the heat.
Divide among individual bowls; garnish each portion with the chives and a drizzle of the oil, if desired. Serve hot.