Freshly picked vegetables from the garden were used in this divinely delicious and hearty chowder. This is a family favorite. Try it - you will not be disappointed! I served this with my Cheddar & Garlic Biscuits, another family favorite.
- 1/4 c butter
- 1/2 c onion, diced
- 2 carrots, diced
- 2 large cloves garlic, minced
- 30 oz clam stock
- 1 c heavy cream
- 5 medium potatoes, peeled and cubed
- Kernels from 2 ears of corn, uncooked
- 1 lb shrimp
- 1 tbsp freshly squeezed lemon juice
- 1/2 c sharp cheddar cheese, shredded
- 1/2 c Monterey jack cheese, shredded
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 2 tsp sugar
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- Cayenne pepper, to taste
- 1/4 c flour
- 1/4 c plus 2 tbsp water
Melt the butter in a large pot over medium heat. Add the onion and carrots to the pot and cook until tender, about 8 minutes. Stir in the garlic and cook for one minute longer.
Pour in the clam stock and cream. Bring the liquid to a boil and reduce the heat to a simmer. Add the potatoes and corn and cook for 10 minutes. Add the shrimp and continue to simmer for 5 more minutes. Stir in the cheddar and Monterey jack cheese. Sprinkle with parsley, basil, sugar, salt, pepper, and cayenne. Simmer for 1 hour, stirring occasionally.
15 minutes before you are ready to serve, combine the flour and water in a small bowl until smooth to make a slurry. Slowly stir the slurry into the pot. Turn the heat up to medium and cook for 15 minutes, stirring occasionally. Season with salt and pepper, to taste.