Low Country Shrimp Boil Chowder with Popped Wild Rice Cornbread

Ingredients

• 1 bag (16 oz.) frozen sweet corn, thawed
• 2 cups half ‘n half (or milk)
• 2 tablespoons lobster base
• 1 cup water
• ½ cup cooked wild rice (see notes)
• 2 tablespoons unsalted butter (divided)
• 2 (3 oz. each) andouille sausage links, sliced in bite-size half moon pieces
• 1 cup chopped onion
• 1 cup diced red bell pepper
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 ½ teaspoons BBQ seasoning*, store-bought or homemade (see notes)
• 2 medium-size red potatoes, diced
• ½ pound (31-40 count) fresh shrimp, peeled, deveined, brined, cut into bite-size pieces (see notes)
• 1 fresh ear of corn (kernels sliced off cob)
• 4 extra large tail-on medium shrimp, brined and cooked (see notes)
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 tablespoon butter
• 1 tablespoon lemon infused olive oil
• Fresh herbs for garnish (optional)
• 1 1/2 cups all-purpose flour
• ½ cup sugar
• ½ cup corn meal
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups milk
• 2 eggs lightly beaten
• ⅓ cup vegetable oil
• 3 tablespoons butter melted plus additional for toasting
• 1/4 cup Popped wild rice (see notes)
• Baker’s Joy

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