I love a good chowder, this time of year is just perfect for the hearty soup. Not only are they pretty simple to make, but the recipes typically make a lot and feed a lot of people. This recipe would be perfect for a tailgate or just on a cold lazy Sunday. This recipe is essentially a New England Clam Chowder recipe, but I substituted Shrimp. Feel free to experiment with the seafood. If you want a classic chowder, add clams...But, shrimp is fantastic in this, as well as cod.
- 1 1/2 lbs. shrimp, minced
- 2-3 cups bottled clam juice
- 2 bacon slices, minced
- 1 onion, diced
- 2 tbsp all-purpose flour
- 1 bay leaf
- 1/2 tsp thyme leaves, chopped
- 1 lb. potatoes, peeled & diced
- 3 cups heavy cream
- 6 tbsp dry sherry
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme. Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the shrimp and cream in a saucepan and simmer together until the shrimp are cooked, about 5-8 minutes. When the potatoes are tender, add the shrimp and cream to the soup. Simmer for 1-2 minutes. Remove bay leaves and stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with crackers on the side. Enjoy!