Shrimp Chowder Recipe: Making Shrimp Chowder From Scratch

• 1 cup lardons
• 1 yellow onion, roughly chopped
• 2–3 garlic cloves, minced
• 2 ribs celery, diced
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 medium Russet potatoes, diced
• 1 cup chicken stock, chicken broth, vegetable stock, or shrimp stock
• 2 cups whole milk
• 1 bay leaf
• 1 pound shelled shrimp, cut into 1-inch pieces
• ½ cup heavy cream or half-and-half
• 4 tablespoons unsalted butter
• 1 cup corn kernels (from 1 cob)
• ½ teaspoon paprika
• 2 tablespoons finely chopped fresh chives

1. 1

   In a large stock pot or large, heavy-bottomed pot like a Dutch oven, cook lardons over medium heat until fat has rendered and edges are crispy.

2. 2

   Add chopped onions, garlic, celery, Old Bay seasoning, and red pepper flakes to the bacon fat, and season with salt and pepper. Sauté until onions are soft and translucent.

3. 3

   Add potatoes, stock, milk, and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender and falling apart, about 15 minutes.

4. 4

   Use a spider strainer to remove most of the solids from the pot, and set them aside in a separate bowl. Remove and discard the bay leaf and thyme.

5. 5

   Use an immersion blender to purée the cooking liquid until smooth. (Alternatively, let the liquid cool slightly, then transfer it to a high-speed, heat-safe blender, then return it to the pot.) Add the strained solids, along with the chopped shrimp, back to the pot.

6. 6

   Add the heavy cream, and bring to a simmer. Cook until shrimp are pale pink and cooked through, just a few minutes. Taste and adjust the seasoning with salt and pepper as needed.

7. 7

   In a small saucepan, brown the butter, swirling occasionally to prevent scorching. Add the corn kernels and paprika, and season with salt and pepper. Sauté until kernels are soft and begin to take on color, about 5 minutes.
   

8. 8

   Ladle chowder into serving bowls. Garnish with chopped chives and buttered corn, and serve.

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