I’ve been making this recipe all day in my head. I couldn’t wait to come home and put it all together and share it with you. I kinda want a big bowl of this EVERY night for at least the next week J
Amazing Shrimp Chowder
12oz. bag frozen shrimp, thawed (if you’re into cleaning and de-veining shrimp,
then go ahead and buy it fresh)
3-4 slices bacon
½ yellow onion, small dice
1 stalk of celery, small dice
3 cloves of garlic, minced
1 med. red potato, small dice
3 Tbsp. butter
3 Tbsp. flour
26oz. seafood stock
2 c. heavy cream
½ white wine
2-3 Tbsp. Old Bay Seasoning (to taste)
2 tsp. fresh thyme leaves
2 tsp. freshly chopped Italian parsley
Freshly ground black pepper
Cook bacon in large soup pot. Remove from pot and drain on paper towel. In bacon drippings, sauté onions and celery. Season with a little pepper. Add garlic and stir around to let it cook but don’t let the garlic brown.
Meanwhile, place diced potato in small sauce pot, cover with water and bring to boil. Cook until tender and drain. Set aside.
Add butter and flour to onions and celery. Whisk and cook for a few minutes. Add white wine and seafood stock and bring it to a boil whisking often. Add Old Bay Seasoning. Whisk in heavy cream and bring to just a boil. Add potatoes and add the bacon (crumbled). Combine well.
Add thyme leaves and Italian parsley and stir in shrimp last.
Serve it hot with crusty French bread.