Smoked Shrimp and Corn Chowder

barbecuebible.com

Melba Martin

1 pound smoked shrimp (smoked for 30 to 60 minutes at 300 degrees F)

2 tablespoons butter or extra virgin olive oil

2 shallots or 1 small red onion, finely chopped

2 leeks, trimmed, thoroughly washed, shaken dry, and thinly sliced

4 red new potatoes, scrubbed and quartered

2 sprigs fresh thyme, plus thyme leaves for serving

1 bay leaf

Salt and freshly ground black pepper

4 cups low-sodium chicken or fish stock, preferably homemade

1 cup heavy cream

1 to 1 ¼ cups corn kernels (2 ears), preferably from smoke-roasted corn

Directions at barbecuebible.com

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