Ingredients:

  • 5 lbs Raw Shrimp (peeled, shells and heads reserved)
  • 6 cups Water
  • 1 large Bay Leaf
  • 2 Tbsp Unsalted Butter
  • 4 oz Smoked Bacon or Pancetta (diced)
  • 1 medium Yellow Onion (finely diced)
  • 2 stalks Celery (finely diced)
  • 2 cloves Garlic (minced)
  • 1/4 cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 2 cups Maris Piper or Yukon Gold Potatoes (peeled, 1/2-inch dice)
  • 5 cups Whole Milk (full fat)
  • 1 cup Heavy Cream (double cream)
  • 1 cup Sweet Corn (frozen or canned, drained)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)
  • Salt (Kosher or Sea Salt), to taste
  • Black Pepper (freshly ground), to taste

Instructions:

  1. Prep Shrimp: Peel and devein the shrimp, reserving all shells and tails. Chill the cleaned shrimp in the refrigerator until needed.
  2. Make Quick Stock: Place the reserved shrimp shells, bay leaf, and 6 cups of water into a saucepan. Bring to a gentle boil, then immediately reduce heat and simmer very gently for 15 minutes. Do not let it boil vigorously, as this can make the stock bitter.
  3. Strain: Pour the stock carefully through a fine-mesh sieve into a measuring jug, discarding the solids. You should have roughly 4 cups (1 Litre) of concentrated stock. Set aside.
  4. Render Bacon: Heat the large pot over medium heat. Add the diced bacon/pancetta and cook until crispy (about 5-7 minutes). Use a slotted spoon to remove the bacon bits (reserve these for garnish) and leave the rendered fat in the pot.
  5. Sauté Aromatics: Add the butter to the rendered fat. Once melted, add the diced onion and celery. Cook gently, stirring occasionally, until soft and translucent (about 8-10 minutes). Add the minced garlic and smoked paprika and cook for 1 minute until fragrant.
  6. Form the Roux: Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste (a white roux).
  7. Add Liquid: Gradually whisk in the reserved shrimp stock until smooth and lump-free. Bring the mixture to a simmer.
  8. Cook Potatoes: Add the diced potatoes and a good pinch of salt and pepper to the chowder. Reduce the heat to low, cover partially, and simmer for 15 minutes, or until the potatoes are fork-tender.
  9. Introduce Dairy: Stir in the whole milk and the sweet corn. Bring the chowder back up to a gentle simmer (do not boil).
  10. Add Shrimp: Add the cleaned shrimp to the simmering chowder. Cook for only 2 to 4 minutes, depending on size, until the shrimp curl into Cs and turn pink and opaque. They cook very quickly!
  11. Finish: Remove the pot from the heat. Stir in the heavy cream. Taste and adjust seasoning (salt and pepper are crucial here).
  12. Garnish and Serve: Ladle the hot chowder into bowls. Sprinkle generously with the reserved crispy bacon bits and fresh parsley. Serve immediately, perhaps with crusty sourdough bread.