Shrimp Chowder

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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