Charleston Frogmore Chowder -8 servings

By jenlin

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.