Shrimp & Corn Chowder

Made this on Tuesday night. It's loosely based on a chowder recipe by Mary Karlin from her Wood-Fired Cooking.

(I'm eating this for lunch AGAIN today - and don't even care...it's that good)

2 tablespoons olive oil

2 stalks celery, cut into 1/2-inch slices

8 ounces unpeeled small red potatoes, cut into 1-inch cubes

1 teaspoon kosher salt

1 - 2 teaspoons freshly ground white pepper (I used close to 2 b/c I like it a little hot)

1 bunch green onions, coarsely chopped, including half of greens

1 1/2 cups corn kernels (I just used a 16 oz bag of the frozen baby niblets)

4 cups fish or chicken stock

1 cup heavy cream

1 lb bag medium shrimp, deveined, tails removed

Grated zest of 1 lemon (can also add juice, if desired)

1 bunch of dill, finely chopped (about 1/3 cup)

Directions:

Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes.

Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes.

Stir in the green onions and corn and add 2 cups of the stock.

Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes.

Stir in the shrimp and lemon zest and simmer gently until the shrimp is just cooked through, 3 to 4 minutes.

Add 2 remaining cups of stock as needed and lemon juice to taste. Heat through and add dill.

Taste and adjust the seasoning.