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Simple Shrimp Chowder

Who doesn't love an easy and simple shrimp chowder recipe? This shrimp chowder is loaded with tons of shrimp and bacon. It's an absolutely incredible dinner!
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 434kcal

Ingredients

  • 3 pounds unpeeled shrimp 26/30
  • 2 tablespoons butter
  • 12 ounces slab bacon cut into lardons
  • 2 leeks white and light green parts only, rinsed and sliced crosswise
  • 2 large russet potatoes scrubbed and diced into 2'' cubes
  • 6 plum tomatoes roughly chopped
  • 14.5 ounce can of creamed corn
  • ⅔ cup heavy cream
  • 1 teaspoon celery salt
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • Minced chives for serving optional

Instructions

Prepare Shrimp:

  • Peel and devein the shrimp, and reserve the shrimp shells. Roughly chop most of the shrimp, keeping about 15-20 shrimp whole. Chill in the fridge until ready to use.

Prepare Shrimp Stock:

  • Heat the butter in a large stock pot. Once frothy, add the shrimp shells. Cook for 5 minutes, mashing gently with your spoon every so often. Add 8 cups of water. Bring to a low boil and then simmer for 15 minutes. Drain and reserve the stock. Discard the shrimp shells.

Start the Chowder:

  • Wipe out the stockpot and return to the heat. Add the bacon and cook over medium-high until crispy, turning every so often; about 7-8 minutes.
  • Add the chopped leeks and cook until softened about 7-10 minutes. Add the potatoes, tomatoes, and creamed corn and stir to combine. Pour in the reserved stock and bring to a boil. Lower heat, season with pepper, celery salt, and a touch of cayenne pepper to taste. Reduce heat and simmer the soup for about 30 minutes to allow the flavors to blend.

Cook the Shrimp:

  • Increase heat to medium-high and add the shrimp to the soup and cook for 5-7 minutes until the shrimp are cooked through.

Finish the Shrimp Chowder:

  • Add heavy cream and stir to combine, cook for 5 additional minutes before removing from the heat. Taste and adjust seasoning as necessary.

To Serve:

  • Divide soup between bowls, making sure each bowl gets one or two whole shrimp. Garnish with chives and a touch of cayenne powder if desired. Enjoy!

Nutrition

Calories: 434kcal | Carbohydrates: 20g | Protein: 35g | Fat: 24g | Sodium: 1666mg | Fiber: 2g | Sugar: 3g | Vitamin C: 17mg
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