Taste the soup, and adjust seasoning with salt and pepper, if needed. Stir in the parsley and the reserved bacon. Cook for 3-4 minutes, until the shrimp are pink and curled. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Raise heat to medium and cook, stirring occasionally, for 15 minutes, until the potatoes are tender when pierced with a knife. Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Stir in the corn, clam broth, chicken broth, half-and-half and milk. Stir in the potato, and mix well to coat the potatoes with the seasoning. Pour off all but 2 teaspoons of the bacon drippings.Īdd the onion to the pot and cook, stirring frequently, until soft but not yet brown.Īdd the garlic, paprika and cayenne, and cook for 2 minutes. In a Dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned. Kosher salt and fresh black pepper, to tasteĢ Tbsp chopped flat-leaf parsley Directions Enjoy.From the pantry, you'll need: bacon, onion, garlic, smoked paprika, cayenne pepper, clam broth, chicken broth, frozen shrimp, flat-leaf parsley.Ħ oz sliced bacon, cut into 1/2-inch piecesĢ medium Yukon Gold potatoes, peeled and dicedĢ cups chicken broth (homemade or low-sodium store-bought)Ĩ oz medium (26-30 size) shrimp, peeled and deveined (defrosted if frozen) This is classic chowder that everyone will love.ĪDDITIONAL NOTE: For the one person who doesn’t like bacon (you know who you are) just use one tablespoon of olive oil instead of the bacon drippings to sauté your veggies. Stir in 1 1/2 cups milk and gently mash vegetables with potato masher. Cover and cook on low for 2 hours, or until vegetables are done to your liking. People go nuts for it and it is easy to see why. Instructions: Combine potatoes, broth, celery, onions, shrimp, and red bell peppers in slow cooker. Jalapenos would work great here but because it is hatch pepper season here in California, that’s what I used. As always, spice is a preference so if you are using the pepper, start out with a half and if you want more heat, add more. Cover and hold lid down puree until smooth. If you don’t want the heat, just leave them out. Bring soup to a boil cook until flavors combine, about 5 minutes. The kick cut through the richness of the soup and was the perfect balance. Normally, I don’t add the spicy hatch peppers but this year, I decided to add a little heat and it was really, really good. The flavor is still there so if you are watching calories and fat, switch it up. Although the soup came out thinner, there are so many veggies and tons of seafood that I didn’t mind that at all. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Reduce the heat and simmer for 15 minutes. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. BUT I’ve also made this soup with whole milk and skim milk too. Remove heads and shells from shrimp, and refrigerate the shrimp. Depending on my mood (and how tight the jeans are), I might use the half and half as I’ve noted here. This recipe originally called for just heavy cream. The more shells the better, so load up that pot and make the most wonderful stock using any additional shells you might have in the freezer. Then, I can just pull them out and make this stock anytime. HELPFUL TIP: Whenever I make shrimp, (Which is quite often since it is one of my favorite shellfish.) I put the shells in a baggie and keep them in the freezer. And the flavor of that stock comes from the shells and corncobs so do buy your shellfish with the shells on so you can make this. The key to making this great soup is the stock. You can use any combination of lobster, shrimp or crab that you like. I also substituted shrimp for ½ the lobster meat because it was more economical. Since fresh lobster can be hard to find at times and because it can be a lot of work, I switched to lobster tails. When I first found this recipe, it called for only Live Lobsters. It comes out every summer when the corn is fresh and the seafood is abundant. This green chile seafood chowder recipe combines the flavorful kick of green chiles with the deliciousness of shrimp and crab meat. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and. Stir in the celery, scallions, potatoes and corn. Fresh, creamy and delicious, this shrimp chowder is a crowd pleaser Around 10 years ago we had a family get together down the Jersey shore and my son in law came in boasting about his CHOWDAH from New England that he loved. Melt the butter in a Dutch oven or large pot over medium-high heat. NOTE: This is an old time favorite recipe of mine. Here’s my slow cooker shrimp chowder recipe, perfect for warming up on a chilly night.
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