New England Shrimp Chowder

A proper chowder base — onion, celery, potato, cream — with the shrimp added at the very end so they don't turn to rubber in the pot.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup corn, fresh or frozen
• 1 cup carrots, diced
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 1 bay leaf
• Salt and pepper to taste
• Chopped chives, for garnish

Preparation

1. Dry the shrimp. Pat them dry and set aside.
2. Start the base. Melt butter in a large pot over medium heat. Add onion, celery and garlic. Cook until softened, about 5 minutes.
3. Vegetables. Add potatoes, carrots, corn, Old Bay and bay leaf. Bring to a boil.
4. Broth. Add and bring to a simmer. Cook until the potatoes are tender, 12–15 minutes.
5. Thicken. Stir in flour and simmer 5 minutes.
6. Cream. Add and simmer another 5 minutes.
7. Shrimp last. Add and cook 2–3 minutes, until pink and opaque.
8. Finish. Remove the bay leaf, season, ladle into bowls and garnish with chives.

Serving

Serves 2–3 as a meal. Oyster crackers or good bread.

Pro tips

• Shrimp go in at the very end. Two to three minutes, no more.
• Dice the potatoes small and even or you'll have some mush and some raw.
• Don't boil it once the cream is in.
• Better the next day, but add the shrimp fresh when you reheat.