This recipe will Serve 6 people

The white sauce here will be made separate, and will then be added to the other ingredients later on as you prepare it.

Ingredients: White sauce

• 1tbsp. butter
• 1 tbsp. flour
• 2 cups scalded milk
• 1/2 tsp. salt, if desired
• Pinch freshly ground white pepper

Chowder

• 1 1/2 cups frozen whole kernel or freshly grated corn
• 1 ½ cups scalded milk
• 2 slices onion
• 2 egg yolks
• ½ cup light cream or milk
• 1 cup chopped shrimp, uncooked, fresh or frozen
• 2 tbsp. butter
• Salt, if desired
• Pinch freshly ground white pepper
• nutmeg, freshly grated, to garnish

Special Equipment
Food processor or blender

Preparation:

White sauce:
First, make the white sauce and set it aside, you will need it later.
In a medium pan, melt the butter and then sprinkle it on the flour, cook this over low heat, until it bubbles. Then gradually add in the scalded milk, and stir constantly until the sauce becomes smooth. Add some salt if desired and some pepper, then simmer it all over a low heat for about five minutes, or until the flour has cooked completely. Set it aside.

Chowder

In the top of a boiler, add corn, scalded milk, and onion slices. Cook this mixture, and stir occasionally, for about twenty minutes. When this has cooked, you may or may not want to remove the onion rings, before you put it in the food processor. If you want the corn to be creamier, you may put it in the blender.  Pour this mixture into the white sauce and bring it to a simmer. Then beat the egg yolks with light cream or milk and then stir it into the stew. Chop the shrimp into pieces and then saute it in butter in a skillet over medium heat for a bit. Then add the shrimp to the chowder. Season with some salt and pepper if you wish, and you are ready to serve! Grate the nutmeg over the chowder and serve.