Fish Camp Chowder | Louisiana Kitchen & Culture

Ingredients

• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce