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

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 434kcal

Equipment

Ingredients

3 pounds large shrimp (peeled and deveined, shells reserved)
2 tablespoons butter
12 ounces bacon (cut into lardons)
2 leeks (white and light green parts only, rinsed and sliced crosswise)
1¼ pounds russet potatoes (scrubbed, peeled, and diced into 2-inch cubes)
6 Roma tomatoes (about 1½ pounds; roughly chopped)
1 (14.5-ounce) can creamed corn
¾ cup heavy cream
1 teaspoon celery salt
Cayenne pepper (to taste)
Kosher salt (to taste)
Black pepper (to taste)
Chives (freshly minced, for serving)

Instructions

Prepare shrimp:

Roughly chop most of the shrimp, keeping about 15 to 20 shrimp whole. Refrigerate until needed.

Prepare the shrimp stock:

Heat 2 tablespoons of butter in a large stock pot. Once melted and 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 boil and then simmer for 15 minutes. Strain the stock into a large bowl through a fine-mesh sieve. Discard the spent shells.

Start the chowder:

Wipe out the stockpot and return to the stovetop. Add the bacon and turn the heat to medium. Cook for 7 to 8 minutes until crispy, turning occasionally to prevent burning. Remove the bacon from the pot and transfer to a paper towel-lined bowl using a slotted spoon.
Remove all but 1 tablespoon of fat from the pot and return the pot to medium heat.
Add the chopped leeks and cook for 7 to 10 minutes until softened. Add the potatoes, tomatoes, and creamed corn and stir to combine. Pour in the reserved stock and bring to a boil.
Reduce the heat to low and season with kosher salt, black pepper, celery salt, and a touch of cayenne pepper to taste. Simmer the soup for about 30 minutes or until the potatoes are fork-tender.

Cook the shrimp:

Increase heat to medium. Once the liquid begins to bubble, add the shrimp. Simmer for 5-7 minutes until the shrimp are cooked through.

Finish the shrimp chowder

Add heavy cream and stir to combine. Simmer for 5 minutes before removing from the heat. Taste and adjust seasoning as needed.

To serve:

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

Nutrition

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