Thickening it with stock and arrowroot powder means that I can totally omit any cheese. It has been slimmed down by using half skim milk instead of all cream. This hearty shrimp chowder is one of my favorite comfort food fall recipes. It will become a family favorite, for sure.
It has a super rich flavor and comes together quickly. Your family will just love the taste of this thick and creamy shrimp chowder. This chowder also makes a wonderful main meal soup. Add some crusty homemade Italian bread to complete the meal.įall comfort food doesn’t get any better than this! It makes the perfect starter to a main meal. This shrimp chowder is perfectly seasoned with just a hint of spice that comes from the red pepper flakes. Those lovely chunks of shrimp will want the perfect resting spot before it hits your mouth. It’s time to grab a spoon and dig into this amazing shrimp chowder. Serve hot, garnished with some fresh thyme and a few pieces of reserved bacon. The final touches are to add back the bacon and shrimp to the creamy soup and then thicken it with a bit of arrowroot or cornstarch mixed with some chicken stock. (I just removed half of the soup, blended the other half and combined the two back in the pan.) This gives the chowder the perfect blend of a smooth soup with some texture from the the other half of the corn and onions mixture. Skim milk, heavy cream and corn kernels add the last few flavors and then half of the soup mixture is blended with an immersion blender[ to a smooth consistency. Just add the spices to the onions and garlic and give everything a good stir to combine the flavors. My kitchen has a wonderful aroma right about now! Spices, and fresh thyme adds more taste to the dish. Can you see the way the flavors build on each other? Each new layer builds on the one before to give amazing flavor to this dish. It just took a few minutes of cooking and then I set the shrimp aside with the bacon pieces. Be sure to de-vein the shrimp to give the best presentation. Next, I left about a tablespoon of the bacon fat and added the shrimp. I cut it into small pieces and cooked it till crispy and then took it out to drain on paper towels. I cooked the whole recipe in a Dutch oven to save on clean up later. It comes together in one pot, bit by bit, adding layers of flavor with each new ingredient addition. This soup has a fairly long list of ingredients but is surprisingly easy to make. This post contains affiliate links for your cooking convenience. Making this bacon and fresh thyme shrimp chowder. See my recipe for light seafood chowder for another tasty idea. This hot shrimp chowder is hearty and thick with the goodness of fresh thyme and smoked paprika mixed with pan fried bacon, heavy cream and corn kernels.Īny seafood tastes great in a chowder. I am not normally much of a soup or chowder lover but I really enjoy it when the cool weather rolls around It is the perfect choice for a one pot meals soup recipe for the cool autumn nights! It seems that there is a National day for pretty much any food! October 19 is National Seafood Bisque Day. NOTESĬopy Chupe de Camarones (Peruvian Shrimp Chowder)ġ tablespoon aji panca chili paste (can substitute tomato paste if necessary)ġ ear corn (1-2 ears) cut into 1 1/2-inch chunksġ lb russet potato peeled and cut into 1 1/2-inch chunksġ/4 cup queso fresco cut into 1/2-inch chunks (1/4 to 1/2c)I thought it would be fun to cook up a big batch of shrimp chowder with bacon, corn and fresh thyme to celebrate a national foodie day. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
SHRIMP CHOWDER MY RECIPES CRACK
When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Reduce the heat and simmer for 10 minutes.Īdd potatoes and salt. Measure out the liquid and add enough water to make 5 1/2 cups.Īdd shrimp broth to onion mixture and bring to a boil. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Add onion and garlic, and cook for 2 minutes, stirring. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Reduce the heat and simmer for 15 minutes. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Remove heads and shells from shrimp, and refrigerate the shrimp.
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