Shrimp Chowder

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb unsliced thick slab bacon or 1/2 lb pancetta, diced
• 1 cup chopped scallion
• 1 cup roughly chopped onion
• 1/2 cup chopped celery
• 1 large carrot, diced
• 3 bay leaves
• 1 teaspoon ground thyme, more to taste
• 2 teaspoons old bay seasoning, more to taste
• 8 drops tabascoâ® brand chipotle pepper sauce, more to taste
• 1/2 cup all-purpose flour
• 1 lb potato, peeled and diced
• 4 cups shrimp bouillon or 4 cups homemade shrimp stock
• 2 cups heavy cream
• 12 -16 ounces large raw shrimp, peeled and roughly chopped
• 2 tablespoons finely chopped fresh parsley
• salt and pepper

Recipe

• 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.