Frogmore Chowder

Ingredients

• 1 tablespoon neutral oil (such as canola or grapeseed)
• 8 ounces andouille sausage, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 tablespoon unsalted butter
• 1 cup chopped celery (from 2 stalks)
• 1 cup corn kernels, preferably fresh (from 1 ear)
• 1 cup chopped leek (from 1 large leek)
• 1 cup chopped sweet onion
• 1 1/2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon ground white pepper
• 2 teaspoons kosher salt, divided
• 2 tablespoons all-purpose flour
• 4 cups seafood stock (such as Bar Harbor)
• 3 fresh bay leaves
• 1 pound yellow new potatoes, scrubbed and cut into 3/4-inch pieces (about 3 cups)
• 1 pound large (26/30 count), peeled and deveined raw shrimp, tails removed
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Dash of Louisiana-style hot sauce (such as Tobasco), or to taste
• 3 cups oyster crackers
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Old Bay seasoning
• Cracked black pepper, to taste
• Chopped fresh parsley

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