Shrimp Chowder – Jun 21, 2016

Box of shrimp

8 oz. cleaned shrimp, chopped
1 slice bacon, diced
1 cooked potato, diced
½ cup sliced leek and celery
3 cups chicken stock
1 cup shrimp stock
¾ heavy cream
2 teaspoons minced chives
1 teaspoon herb de province
1 bay leaf
1 tablespoon butter
1 tablespoon potato starch
Season with salt, pepper and a pinch of cayenne

Saute the bacon until it is rendered, remove and set aside, retain the fat, add the butter and saute the leek and celery until soft and tender. Add the potato starch to the chicken stock plus the shrimp stock and bring to a simmer with the bay leaf and province and bacon added for 10 minutes. Season with salt, pepper and cayenne. When it is correct, add the shrimp, heavy cream and potatoes, bring back to a simmer for 4 minutes and remove from heat. Add the chives and serve with crackers or bread and cheese.

To make one cup of shrimp stock use the shells that you have peeled off your shrimp. Place them in a sauce pan add two cups water, ½ an onion, a couple of 1 inch chunks of celery (try to get some celery leaves included), 1 bay leaf. Bring to a simmer, smash the shells a couple of times. Do not add salt or pepper, you will season your soup later. Simmer for 45 minutes, strain through paper towels or a coffee filter back into a measuring cup. Reduce to get one cup.

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