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Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

Total Time:

1hrs 5mins





Skill Level:



  • 20 shrimp
  • 1 cup potato, small diced
  • 1 cup carrot, small diced
  • 1 cup celery, small diced
  • 1 cup bacon, small sliced
  • 1 cup onion, small diced
  • 1 Tbsp. oil
  • 2 sprigs thyme
  • 2 each bay leaves
  • 3 each garlic, chopped
  • 1 cup Kim Crawford Pinot Gris
  • 3 Tbsp. flour
  • 1 cup milk
  • 3 cups heavy whipping cream
  • ¼ tsp. celery salt
  • 6 - 7 dashes Tabasco
  • ½ tsp. fish sauce
  • tsp. white wine vinegar
  • salt & pepper

How to Make It

Peel shrimp and reserve the shells. In a small pot cover the shells with cream, 1 bay leaf, 1 sprig of thyme and let infuse over low heat for at least 10 minutes. Cut shrimp in half and reserve for later.

In a large pot heat bacon and oil until bacon is crispy. Remove bacon from bacon fat.

Add carrots to the pot and cook on medium for 1 minute, add the celery and cook for 1 more minute. Add garlic, onion, potatoes, 1 bay leaf and 1 sprig of thyme and cook for 2 minutes.

Add the flour and cook for two minutes stirring continuously. Add the white wine and scrape the bottom of the pot with a wooden spoon to remove the caramelized bits. Cook until the wine mixture thickens.

Add milk and cook for 2 minutes. Strain infused cream over the chowder base and cook for 10 minutes.

Now add Shrimp, Bacon, ⅛ tbs pepper, celery salt, Tabasco, ¼ tbs salt, fish sauce and white wine vinegar. Let simmer for about 10 minutes. Adjust with salt and pepper and milk if needed.

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