Just because the sun doesn’t shine and storms rage through from time to time doesn’t mean that it is a sign of a complete washout weekend beginning for the 4th of July weekend…pull out some games, watch movies and cook with your friends.  I might not see the grill come grilling time any evening this weekend, but I have options that will work just fine.  For a perky grilled shrimp and corn chowder, I can use a grill pan or gas range top grill to grill the shrimp and the same goes for the planned homemade Italian sausage burgers for tomorrow.

Soup’s on!  Perfect for a casual supper with a few biscuits and maybe a sliced tomato salad tonight

Devein shrimp and reserve shells…Make a shrimp stock with the shrimp shells.  Simmer shells in 2 cups water with 1/2 small carrot, 1 rib celery, 1 small shallot and a pinch or two of Phillips seafood seasoning, strain and set a side.

I made a white/golden roux in a separate pan…
White or golden roux:  1/2 cup flour and 1/2 cup butter
Melt butter and whisk in flour cooking (whisking constantly) for at least 3 minutes or more, but don’t brown the roux, golden is good.

For the soup:
1 large shallot, finely diced
*optional bay leaf
1 clove of garlic, minced
3/4 cup celery small dice, preferably the tender heart leaves included
splash of sherry
1 cup shrimp stock or broth
1/2 cup vegetable broth
1 ½ cup heavy whipping cream
4 ears of roasted corn, kernels scraped from the cobs
Salt to taste

1 pound shrimp, peeled, deveined and seasoned with Phillips or Old Bay seafood seasoning

herb butter or 2 tablespoons plain butter
1 teaspoon Phillips seafood seasoning
Garnish with crispy bacon or pancetta and chopped green onions

INSTRUCTIONS:
Sauté the onion and celery in the butter in a medium-sized soup pot for 3 minutes or until the shallots are translucent.  Splash in the sherry and bay leaf briefly deglaze the pan.  Add some of the corn, about 3 ears reserving the rest to add later.  Stir in seafood seasoning, add the 2 broths slowly, stirring constantly to prevent burning.  Simmer gently for about 5 minutes to cook down some of the broth.
Partially cover the pot and cook over medium-low heat for 10-12 minutes stirring often.

Sauté shrimp with 2 tablespoons butter until they turn pink-about 3-5 minutes. Add shrimp to hot chowder.   Serve with crispy pancetta or bacon and green onion or chives.  I like a dash or two of hot sauce…