SHRIMP CHOWDER

Shrimp Chowder image

I got the inspiration for this creation while watching one of my least favorite chefs, Email Lagross (who, by the way, is one of only a handful of chefs in the world who has such rare spices as "papa reeka" and "cardamin" in his pantry) on TV. As I watched him standing back and throwing spices, from about 6 feet away, into (or "inside of", in Lagross-speak) the pot, I said to myself, "Self! This is a freakin' cooking show, not basketball tryouts!" Fortunately, since I am not schizo, "self" did not answer "me". Are you with me so far?

Provided by Millereg

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb unsliced thick slab bacon or 1/2 lb pancetta, diced
1 cup chopped scallion
1 cup roughly chopped onion
1/2 cup chopped celery
1 large carrot, diced
3 bay leaves
1 teaspoon ground thyme, more to taste
2 teaspoons Old Bay Seasoning, more to taste
8 drops TABASCO® brand Chipotle Pepper Sauce, more to taste
1/2 cup all-purpose flour
1 lb potato, peeled and diced
4 cups shrimp bouillon or 4 cups homemade shrimp stock
2 cups heavy cream
12 -16 ounces large raw shrimp, peeled and roughly chopped
2 tablespoons finely chopped fresh parsley
salt and pepper

Steps:

In a heavy stockpot, over medium-high heat, cook the bacon or pancetta until most of the fat is rendered, about 8 minutes.
Stir in the scallions, onion, celery and carrots.
Sauté for about 2 minutes until the veggies start to wilt.
If desired, season lightly with salt and pepper (be careful since the bouillon/stock and Old Bay seasoning are salty – you can adjust later).
Add the bay leaves, thyme, Tabasco and Old Bay.
Stir in the flour and cook for 2 minutes.
Add the potatoes and stir in the bouillon or stock.
Bring to a gentle boil and then reduce heat to simmer.
Simmer until the potatoes are just fork tender, about 10 to 12 minutes.
Add the heavy cream and bring just to a simmer – no hotter or the soup may stick to the bottom.
Add the shrimp and simmer for 2 to 4 minutes until the shrimp are just turning opaque.
Stir in the parsley, taste the soup and adjust seasonings if necessary.
Eat it.

Nutrition Facts : Calories 627.1, Fat 47.7, SaturatedFat 24.2, Cholesterol 220.6, Sodium 453.8, Carbohydrate 29.7, Fiber 3.4, Sugar 3, Protein 20.9

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