Ingredients Seafood Shrimp Creamy Shrimp, Corn and Tomato Chowder 4 Reviews Carla Hall has a surprise ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her lightened take on chowder and to thicken the broth in place of too much cream or flour. By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Updated on May 11, 2023 Print Rate It Share Share Tweet Pin Email The Chew co-host Carla Hall has a short-cut ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her take on chowder and to thicken the broth in place of too much cream or flour. An easy weeknight dinner, you can whip this up in just 45 minutes. Photo: Fredrika Stjärne Active Time: 20 mins Total Time: 45 mins Yield: 4 to 6 Ingredients 1/2 pound bacon, chopped 1 large onion, chopped Salt Freshly ground pepper 1 pound baby new potatoes, scrubbed and cut into 1/2-inch dice One 15-ounce can creamed corn 1 cup heavy cream 1 cup whole milk 1 tablespoon anise-flavored liqueur, such as Pernod (optional) 2 plum tomatoes, diced 1 teaspoon sweet paprika 2 thyme sprigs 2 parsley sprigs 1 pound shelled and deveined medium shrimp 3 tablespoons fresh lemon juice 2 tablespoons snipped chives Hot sauce, for serving Directions In a large enameled cast-iron casserole, cook the bacon over moderately high heat until browned, about 5 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden brown, about 5 minutes. Add the potatoes and 4 cups of water and simmer over moderate heat for 15 minutes, until the potatoes are tender. Stir in the creamed corn, corn kernels, cream, milk, liqueur, tomatoes, paprika, thyme and parsley and simmer for 10 minutes. Stir in the shrimp and cook until just white throughout, about 2 minutes. Remove from the heat, stir in the lemon juice and season the chowder with salt and pepper; discard the thyme and parsley sprigs. Spoon the chowder into bowls, garnish with chives and serve with hot sauce. Rate it Print