Ingredients:

  • 1 lb Large Shrimp, raw, shells and tails reserved (deveined and peeled)
  • 1 tbsp Olive Oil
  • 2 cups Water or low-sodium Chicken Stock
  • 2 slices Smoked Bacon or Pancetta, diced
  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1/2 medium Red Bell Pepper, finely diced
  • 1 tbsp Fresh Thyme Leaves (or 1 tsp dried)
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (optional)
  • 2 medium Russet or Yukon Gold Potatoes, diced into 1/2-inch cubes
  • 2 cups Sweet Corn Kernels (fresh or frozen/thawed)
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1/4 tsp Cayenne Pepper
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 2 tbsp Fresh Parsley or Chives, chopped
  • 1 tsp Lemon Juice (optional)

Instructions:

  1. Prep the Shrimp: Peel and devein the shrimp, reserving the shells and tails. Chill the shrimp meat until needed.
  2. Sauté Shells: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the reserved shrimp shells and cook for 3-5 minutes, stirring occasionally, until they turn pink and fragrant.
  3. Simmer Stock: Add the 2 cups of water or stock. Bring to a boil, then reduce heat and simmer gently for 10 minutes. Strain the stock through a fine-mesh sieve into a bowl, pressing lightly on the shells to extract maximum flavor. Discard the shells and set the stock aside.
  4. Render Bacon: Wipe the pot clean. Cook the diced bacon or pancetta over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for garnish. Keep 1 tbsp of rendered fat in the pot.
  5. Sauté Aromatics: Add butter to the pot. Once melted, add the diced onion, celery, red bell pepper, and thyme. Cook for 6-8 minutes, until the vegetables are softened and translucent.
  6. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
  7. Deglaze (Optional): If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Cook for 1 minute until reduced slightly.
  8. Simmer Base: Slowly whisk in the reserved shrimp stock until smooth. Stir in the diced potatoes and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are tender.
  9. Temper Dairy: In a separate bowl, whisk together the whole milk and heavy cream. Pour a ladleful of the hot chowder base into the dairy mixture before adding it back to the pot.
  10. Add Corn and Dairy: Stir in the corn kernels, the tempered milk/cream mixture, salt, pepper, and cayenne. Heat gently, but DO NOT allow the chowder to boil once the dairy is added.
  11. Cook Shrimp: Add the chilled shrimp to the simmering chowder. Cook for 3–5 minutes, stirring occasionally, until the shrimp curl into a 'C' shape and are opaque throughout.
  12. Final Seasoning and Serve: Taste and adjust salt and pepper, adding a squeeze of lemon juice if desired. Ladle into bowls, garnishing generously with the crispy bacon and fresh parsley/chives.