Ingredients:

  • 4 slices Smoked Bacon or Pancetta, diced (80 g)
  • 2 tbsp Unsalted Butter (30 g)
  • 1 medium Yellow Onion, diced finely
  • 2 stalks Celery, diced finely
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour (30 g)
  • 4 cups Seafood Stock or Chicken Broth (950 ml)
  • 3 medium Russet or Yukon Gold Potatoes, peeled and diced into 1/2 inch cubes
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1 cup Whole Milk (Full Fat) (240 ml)
  • 1/2 cup Heavy Cream (120 ml)
  • 1 lb Large Raw Shrimp (450 g), peeled, deveined, tails removed (shells reserved)
  • 2 tbsp Fresh Parsley or Chives, finely chopped, for garnish
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare Quick Stock (Optional): Place the reserved shrimp shells in a small saucepan with 2 cups (475 ml) of water. Simmer for 10 minutes. Strain the liquid through a fine-mesh sieve, discarding the solids. Set aside.
  2. Render the Bacon: Cook the diced bacon or pancetta in a Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for garnish. Keep 1 tbsp (15 ml) of the fat in the pot.
  3. Sauté Aromatics: Add the butter to the pot. Add the onion and celery, and sauté gently for 5–7 minutes until softened. Add the minced garlic during the last minute.
  4. Make the Roux: Sprinkle the flour over the vegetables. Stir continuously for 1 minute until a smooth paste forms, cooking out the raw flour taste.
  5. Add Stock and Simmer: Slowly whisk in the prepared seafood stock or broth, ensuring no lumps form. Add the diced potatoes, dried thyme, and bay leaf.
  6. Cook Potatoes: Bring the mixture to a low simmer. Cook uncovered for 12–15 minutes, or until the potatoes are fork-tender.
  7. Introduce Dairy: Stir in the whole milk and heavy cream. Bring the chowder back to a very gentle, low simmer. Do not boil the chowder once the cream is added.
  8. Cook the Shrimp: Add the peeled and deveined shrimp. Cook gently for 3–4 minutes, stirring occasionally, until the shrimp curl up and turn opaque pink. Do not overcook.
  9. Season and Finish: Remove the bay leaf. Taste and adjust the seasoning with salt and pepper. Stir in half of the chopped parsley or chives.
  10. Serve: Ladle the hot chowder into bowls. Garnish immediately with the reserved crispy bacon and remaining fresh herbs.