Maine Shrimp Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 lbs shell-on shrimp
• 1/4 ounce bacon, cut into 1/4-inch pieces
• 3 medium russet potatoes, quartered lengthwise, and sliced crosswise into 1/2-inch pieces (about 1 lb.)
• 1 large leek, part only, cut into 1/4-inch pieces
• 3 tablespoons butter
• 3/4 cup heavy cream
• salt & freshly ground black pepper
• 1 pinch cayenne pepper
• 2 teaspoons snipped fresh chives

Recipe

• 1 peel shrimp and reserve shell for the shrimp broth. transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. place the shrimp shells in a large pot and add 10 cups of cold water. bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. strain the broth through a fine sieve and set aside.
• 2 cook bacon in a small pot of simmering water for 1 minute. drain. heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. remove the chowder base from the heat and cover to keep warm.
• 3 melt butter in a large skillet over medium-high heat. raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. let boil for 30 seconds.
• 4 add the shrimp mixture to the chowder base and stir gently to combine. cover and let rest for 10 minutes. season with salt, a generous amount of black pepper, and the cayenne. ladle into warm soup bowls and sprinkle the chives on top.