As the sun rose over our Kentucky pastures, I couldn’t help but notice the first leaves of the season drifting gently to the ground. Their vibrant colors, once a symbol of life and vitality, now signaled the approaching change of seasons. The crisp air carried with it a sense of anticipation and nostalgia, reminding me of one of my favorite autumn traditions – cooking up a batch of shrimp chowder. The smell of buttery seafood and hearty vegetables filled the air as we gathered around the table, savoring each comforting spoonful. With each bite, I couldn’t help but smile at the thought of cooler days ahead and the warmth of family gatherings that awaited us in the fall season.
There’s nothing quite like a warm, hearty chowder on a chilly evening, especially when it’s filled with succulent seafood. But too often, I’ve found that restaurants and recipes skimp on the seafood, leaving me unsatisfied. That’s not the case with my chowder. Each spoonful is packed with flavor and a generous half-shrimp in every bite.
During a recent trip to Shelbyville, Kentucky and Science Hill, we stumbled upon an old cookbook brimming with classic recipes. After some experimentation with ingredients, we created what we believe is the perfect shrimp chowder recipe. With just a touch of heat from red pepper flakes, this chowder will warm you up on those crisp fall days.
To make this chowder even more delectable, we added a combination of creamy Gruyere cheese and tangy white cheddar. The result is a rich and satisfying soup that pairs perfectly with cozy nights by the fireplace. We hope you savor every delicious spoonful. And perhaps along the way, you’ll also discover some wisdom for your journey ahead.
”ShrimpChowder”
2 Pounds of Raw Shrimp
2 Cups of Chicken Stock
2 Cups of Beef Stock
4 Slices of Bacon
1 Large Sweet Onion
1 Cup of Diced Celery
2 Peeled Yukon Gold Potatoes (Cut into 1/2 inch cubes.)
3 Cloves of Garlic
1/2 Cup Gruyere Shredded Cheese
1/2 Cup White Shredded Cheddar Cheese
1 Cup Heavy Cream
1 Teaspoon Red Pepper Flakes
2 Tablespoons Chopped Chives
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
2 Ears of Sweet Corn
Directions
- Take the raw shrimp and chop them in half.
- Dice bacon, sweet onion, celery and Yukon gold potatoes.
- Remove corn from cob and discard cob.
- Cook bacon in a large pot for couple minutes on medium heat.
- Add onion, celery, corn, garlic, potato cubes and red pepper to pot. Then sauté for about 10 minutes.
- Add both the chicken and beef stock.
- Bring to a boil and simmer for 10 minutes.
- With an immersion blender, pulse blend. Do not over blend checking to make sure you leave some chunks for a more rustic soup.
- Put in the shrimp, cheese and cream.
- Stir and cook at a simmer for about 4-5 minutes.
- The soup is done when the shrimp just turn pink and the cheese is melted, then take it off the heat.
- Add the salt, pepper and chives.
- Stir and let stand for about 10 minutes, then serve.
