Your Maine Shrimp Chowder Guide
|
|
|
Cooking Tip
I burned my soup once. Have you ever done that? Here's a great tip to fix that. Take the liquid part of your soup and pour it into a new, clean pan. Then, add these ingredients: mustard, curry powder, chutney, or your one other of your favorite flavors. Quantities are always to taste and you'll be amazed at how this tip really works! |
|
Maine Shrimp Chowder
Seafood Chowder
Maine Shrimp Chowder is a beautiful chowder that's not as thick as some and the shrimp flavor really stands out nicely. If you love chowder soups, you'll love this seafood recipe.
What you'll need:
- 3 lbs. shrimp (shell on)
- 1/4-oz. 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 (white part only, cut into 1/4-inch pieces)
- 3 Tbsp. butter
- 3/4 cup heavy cream
- salt & freshly ground black pepper
- 1 pinch cayenne pepper
- 2 tsp. fresh chives (snipped)
What to do:
-
Peel the shrimp and save the shells for the shrimp broth. In a medium bowl, put in the shelled shrimp and cover and refrigerate them until the chowder base is completed.
-
Place the shrimp shells in a large pot; add 10 cups of cold water. Bring to a simmer over high heat, and then reduce to low and gently simmer for 5 about minutes. Skim off any foam that rises to the surface. Finally, strain the broth through a fine sieve and set aside.
-
Next, cook the bacon in a small pot of water and simmer for 1 minute and drain. Heat a medium pot over medium heat, add the bacon and cook sitrring occasionally, until some of the fat is released. Add the potatoes and leeks, stirring well and then reduce the heat to medium-low and cook, covered, for 5 minutes, stirring occasionally.
-
Add 3 cups of the reserved shrimp broth (you can freeze any left over broth for another use) and simmer, covered, until potatoes are tender, for about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
-
Melt the butter in a large skillet over medium-high heat. Raise the heat to high and add the chilled shrimp and the cream. Stir well and bring the mixture to a boil. Let it boil for approximately 30 seconds.
-
Add the shrimp mixture to the chowder base and stir together gently to combine. Cover and let it rest for about 10 minutes. Season with salt and a generous amount of black pepper and the cayenne pepper. Finally, ladle the shrimp chowder into your favorite warm soup bowls and sprinkle the chives on top. Deeeelish!
This recipe for Maine Shrimp Chowder makes 4 delicious servings.
For more great soup ideas, check out some more easy soup appetizer recipes or follow the links below.
A few other ideas for chowder and bisque soups:
Broccoli Bisque
Corn Chowder
Creamy Clam Chowder
Easy Crab Bisque
Lobster Bisque
Maine Shrimp Chowder
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
|
