Shrimp Chowder
shrimp chowder thick and creamy with a sweet and smokey flavor, topped with bacon for added deliciousness
Servings: 4 servings
Ingredients
- 1 lb raw shrimp deveined with shell, tail, and legs removed. (I used extra-large, any size works, and you can cut the shrimp into pieces if you prefer)
- 1-2 tablespoon oil
- 1 cup onion chopped
- 2 stalks celery chopped
- 1 tablespoon butter
- 2 tablespoons flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 2-4 tablespoons cornstarch
- 1 cup frozen or fresh corn
- 1/4 cup diced pepper any variety bell pepper, jalapeno, poblano
- 1/4 teaspoon smoked paprika
- 1.4 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- pinch celery salt or celery seed
- 4 pieces of cooked bacon broken into pieces
Instructions
- In a 4 quart pot over high heat 1 tablespoon oil and place the shrimp on the bottom of the pot, then as soon as each one is pink on the side that is down, turn them (as soon as I placed all the ship, I was turning the first ones I put in) when the second side is pink and the shrimp are still grey in the middle remove all the shrimp to a bowl to rest, they will finish cooking in the soup.
- Add oil if needed to the pot and saute the onion and celery for a minute.
- Add the butter and flour and stir to coat the vegetables then slowly pour in the chicken broth and stir so that the broth thickens and stays smooth.
- Mix the cornstarch with milk/cream and slowly pour this in and keep stirring the chowder so it remains thick and creamy.
- Add in the corn and peppers.
- Then stir in the paprika, oregano, celery salt. and crushed red pepper.
- Add in the shrimp and stir everything well.
- Stir in 3 slices of crumbled bacon.
- Serve and top with remaining bacon pieces.
Notes
keep in mind, do not boil cream soups. Simmer with small bubbles is ok, but not more or cream soups separate and can become grainy.
If you want the meal heartier, add 1-2 peeled, diced potatoes.
If you want the meal heartier, add 1-2 peeled, diced potatoes.