Frogmore Stew or the equally appetizing Lowcountry Boil, Beaufort Stew, and Shrimp Boil, stands a culinary representation of Frogmore - a quaint community nestled in South Carolina's Lowcountry region. Diverse in character, the stew largely comprises shrimp, corn, sausage, and potatoes in a seasoned broth or Old Bay, bringing a unique, flavorful twist to the table.

Known for her innovative culinary creations, Jenni Lata breathes new life into this dish, introducing seafood stock and heavy cream to lend heartiness to this Southern masterpiece. According to Lata, the secret to amplifying the flavor profile lies in the use of a good quality seafood stock. For an authentic touch, home-made shrimp stock is the way to go, or one can try Bar Harbor brand Seafood Stock, which comes highly recommended by Lata.

For those wanting to experiment a bit, replacing fresh bay leaves with dried ones can lend a stronger flavor, but ensure to use just only one or two.

To make a robust shrimp stock quickly, just strip the shells off 1 1/2 pounds of shrimp and let them simmer in a medium saucepan loaded with 4 1/2 cups of water while prepping the rest of the ingredients. Strain the stock right into the pot when the recipe calls for seafood stock.

The soup can be refrigerated for up to three days in an airtight container, though you might need to add some stock or cream to ensure it retains its creamy consistency when reheated.

Sauté andouille sausage in a generous dollop of a neutral oil such as canola or grapeseed until its fat renders. Once brown, remove it onto a paper towel-lined plate while keeping the drippings in the pot for the next step.

In these retained drippings, melt some butter and add in celery, corn, leek, onion, thyme, white pepper, and salt, constantly stirring until the veggies are tender. Dust the mix with all-purpose flour until slightly browned. Pour in the seafood stock and bay leaves, bring to a vigorous boil.

Once boiled, toss in the potatoes and simmer until tender. After potatoes are soft, stir in the cream and return to simmer. Stir in reserved andouille, peeled shrimps, lemon juice, Worcestershire sauce, and hot sauce, adding salt and pepper as per taste.

Garnish this mouthwatering chowder with homemade Old Bay oyster crackers and freshly chopped parsley before serving it hot in bowls to family and friends. Enjoy this unique blend of New England and the Lowcountry right at home!