We’re finally back in business people with a brand new Shrimp Chowder recipe!!!!!
I haven’t been able to post new recipes in months because of my site being down.
Although you’ve been able to enjoy my old recipes no new ones have graced these lovely pages!
I want go into all the details because I don’t need that kind of negativity in my life with it being a new year and all!
No worries though because although these past few months have been difficult I didn’t stop cooking!
I have lots of new recipes for ya’!
My Shrimp Chowder is one of all time favorites and with the extra cold weather it’s the perfect time to whip up a big batch of this flavorful chowder!
This recipe is simple and so full of flavor!
If you’re not a fan of shrimp you can replace the shrimp with scallops, crayfish, a thick fish like salmon or cod cut up into chunks.
I’ve made this with all kinds of seafood and even chicken!
I hope you enjoy it as much as my family and I did.
Ingredients
- 2 lbs jumbo shrimp, peeled, devein
- 1 pack of bacon, diced
- 4 cups chicken broth, low sodium
- 1 1/2 cups heavy cream
- 2 medium potatoes, peeled, diced into 1/2 inch chunks
- 1 red onion, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 3 tablespoons butter, unsalted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons corn starch mixed with 2 tablespoons water
- 2 bay leaves
- 1 tablespoon creole seasonings
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Italian parsley, minced to garnish
- 1 large baguette, sliced on the diagonal
- 3 tablespoons extra virgin olive oil.
- 1 tablespoons creole seasoning.
Instructions
- Mix seasoning blend and set aside.
- Peel and devein shrimp, top with 1 tablespoon of seasoning blend and set aside.
- Add olive oil to pan over medium heat, add bacon and fry until crispy.
- Remove bacon from pan and set aside. Add butter to bacon grease.
- Add onion and celery to bacon grease and cook about 5 minutes.
- Add garlic and cook one minute more. Season veggies with 1/2 tablespoon of seasoning blend.
- Add potatoes and season with 1 tablespoon of seasoning blend. Cook for about 5 minutes.
- Add broth, remaining seasonings, and bay leaves, bring mixture to boil.
- Reduce heat to low and cook about 10 minutes.
- Add shrimp and heavy cream to pot and cook about 10 minutes more until shrimp are fully cooked.
- If soup is too thin add half of the cornstarch/water and cook a few minutes. If you desire even thicker soup add the remaining half.
- Remove bay leaves before serving.
- Serve with Creole Croutons and bacon.
- Preheat oven to 375 degrees.
- Coat sliced bread in olive oil and sprinkle with creole seasonings on both side.
- Toast until golden brown about 5 minutes on each side.
