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.
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
- Take shrimp and chop them into small chunks.
- 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 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 turn pink and the cheese is melted.
- Add the salt, pepper and chives.
- Stir and let stand for about 10 minutes, then serve.