Kentucky Shrimp Chowder

Everybody loves a good chowder, especially a seafood chowder.

Recently on a visit to Shelbyville, Kentucky and Science Hill we came across another interesting old cookbook. It contained a classic chowder recipe, and after some experimentation with ingredients we worked out what we think is a great shrimp chowder recipe. It has just a little heat with the red pepper flakes.

We found the combination of Gruyere and a slightly sharp white cheddar cheese is a beautiful tasting combination in this soup. It’s perfect for those upcoming fall days for enjoying a comforting soup by the fireplace. We hope you enjoy.


  • Servings: ”6-8″
  • Difficulty: ”Moderate”</p>
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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

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


  1. Take shrimp and chop them into small chunks.
  2. Dice bacon, sweet onion, celery and Yukon gold potatoes.
  3. Remove corn from cob and discard cob.
  4. Cook bacon in a large pot for couple minutes on medium heat.
  5. Add onion, celery, corn, garlic and red pepper to pot. Then sauté for about 10 minutes.
  6. Add both the chicken and beef stock.
  7. Bring to a boil and simmer for 10 minutes.
  8. With an immersion blender, pulse blend. Do not over blend checking to make sure you leave some chunks for a more rustic soup.
  9. Put in the shrimp, cheese and cream.
  10. Stir and cook at a simmer for about 4-5 minutes.
  11. The soup is done when the shrimp turn pink and the cheese is melted.
  12. Add the salt, pepper and chives.
  13. Stir and let stand for about 10 minutes, then serve.  


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