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Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

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?

Ingredients Nutrition

Directions

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

4 5

I said to myself: "Self! Very good chowdah." Could use more Tabasco. Without the shrimp, would be excellent cream of vegetable soup. Thanks.