Best Maine Shrimp Chowder Recipes

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MAINE CHOWDER (SHRIMP)



Maine Chowder (shrimp) image

A recipe from Maine.

Provided by Kathy M @Noia

Categories     Fish Soups

Number Of Ingredients 10

3 pound(s) shrimp, shelled
1 Slab (4) ounce(s) bacon
3 med. potatoes
1 large leek (white part only)
3 tablespoon(s) butter
3/4 cup(s) heavy cream
2 teaspoon(s) chives (clipped)
Pinch of cayenne
To taste salt
To taste pepper

Steps:

  • Peel the heads and shells off the shrimp, reserving both for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells and heads in a large pot and add 10 cups cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
  • Chowder base: Cook the bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat, add the bacon, and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
  • Melt the butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top of each.

MAINE SHRIMP CHOWDER



Maine Shrimp Chowder image

Make and share this Maine Shrimp Chowder recipe from Food.com.

Provided by KathyP53

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs shell-on shrimp
1/4 ounce bacon, cut into 1/4-inch pieces
3 medium russet potatoes, quartered lengthwise, and sliced crosswise into 1/2-inch pieces (about 1 lb.)
1 large leek, white part only, cut into 1/4-inch pieces
3 tablespoons butter
3/4 cup heavy cream
salt & freshly ground black pepper
1 pinch cayenne pepper
2 teaspoons snipped fresh chives

Steps:

  • Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
  • Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
  • Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds.
  • Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.

Nutrition Facts : Calories 711.6, Fat 29.8, SaturatedFat 17.1, Cholesterol 747.8, Sodium 868.2, Carbohydrate 32.4, Fiber 3.9, Sugar 2.2, Protein 75.8

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