Creole Shrimp & Potato Chowder

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Browning shrimp shells and then simmering them in broth delivers great seafood flavor.

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Ingredients

  • 1 lb large uncooked, shell-on shrimp (21-25 per lb)
  • 1 tbsp vegetable oil
  • 2 bottles (8-oz) clam juice
  • 2 cups chicken stock
  • 1 medium onion
  • 2 stalks celery
  • 1 large russet potato, unpeeled
  • 4 slices uncooked bacon
  • 1/4 cup all-purpose flour
  • 3 garlic cloves, pressed
  • 2 tbsp Creole Rub
  • 1 cup dry white wine such as Chardonnay
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/4 tsp thyme

Preparation

Step 1

1. Peel, devein shrimp and remove tails; do not discard shells or tails. Cut shrimp into small pieces; set aside.

2. Heat oil on stove in soup pot over medium-high heat 1-3 minutes or until shimmering. Add shrimp shells and tails; cook 3-4 minutes or until golden brown, stirring occasionally. Remove from heat.

3. Place shells, tails, clam juice and stock into a large microwave-safe casserole. Microwave, covered, on HIGH 8-9 minutes or until hot. Keep covered with lid and set aside.

4. Meanwhile, on clean cutting board, finely chop onion and celery. Dice potato and slice bacon crosswise into 1/4-inch strips. Set potato aside. Add bacon to now empty soup pot and cook over medium heat 5-7 minutes or until crisp. Remove bacon using small Slotted Spoon (do not drain drippings). Set bacon aside.

5. Add onion and celery to soup pot; cook 3-4 minutes or until tender. Add flour, pressed garlic and rub. Cook and stir 30 seconds or until combined. Add wine and simmer 3-4 minutes or until wine is reduced by half. Strain broth mixture through sieve into soup pot. Add potatoes and half and half.

6. Bring to a simmer; reduce heat to medium-low and cook 12-14 minutes or until chowder is thickened and potatoes are tender, stirring occasionally. Stir in shrimp, salt and thyme, if desired. Cook 3-4 minutes or until shrimp are pink and opaque. Serve with bacon.
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Cook's Tips: To substitute Creole Rub, omit salt and increase flour to 1/3 cup. Add 1 tbsp Creole seasoning and 2 tbsp tomato paste to onion and celery in Step 5.

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