3medium russet potatoespeeled and cut into 1/2" pieces
1large leekwhite part only, cut into 1/4" pieces
3tbsp.butter
3/4cupheavy cream
2tspthyme
Salt and pepperto taste
1dashcayenne pepperoptional
1tsplemon zest
2tbspsnipped chivesfor garnish
Instructions
Peel the heads and shells off the shrimp over a bowl to reserve any liquid. Transfer the shrimp to a bowl, cover, and refrigerate. Place the shrimp shells and heads in a large pot and add 10 cups water. Bring to a simmer over high heat, then reduce to low and gently simmer for 10-15 minutes, skimming off any foam that rises to the surface. Strain the broth through a sieve and set aside.
Heat a medium pot over medium heat, add the bacon, and cook, stirring occasionally. Once the fat starts to render, add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add salt, pepper, and thyme. Add 4-5 cups of the reserved shrimp broth and simmer, covered, until potatoes are tender, 8-10 minutes or longer if necessary. Turn off and keep lidded while warming the shrimp.
Melt the butter in a skillet over medium-high heat. Toss your shrimp into the warm butter and bring to just warmed so as not to overcook. Toss in lemon zest. Add the shrimp, butter and cream to the chowder base and stir gently to combine. Taste and add additional salt, pepper and cayenne. Ladle into warm soup bowls and sprinkle the chives on top of each.
Notes
Firehook Garlic Thyme organic crackers available at Rosemont Markets make a delicious accompaniment.
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