Shrimp Chowder

Shrimp Chowder, the title says it all.  These soup requires a little bit of prep work and can take some time but the result is well worth it.  This recipe comes from a class I took through Adult Ed here in Missoula titled Soups and Stews.  Originally the chef had wanted to make clam chowder but couldn't find some good clams so he went with shrimp and I am so glad he did.  As he said at the time, this is a treat that you make, not an everyday meal.  So don't be shocked at the fat in this recipe.  Also, don't be afraid to make your own shrimp stock, it's not as hard as you think.

Here is the ingredient list:

2-3 organic carrots, peeled and diced
1 medium yellow onions, peeled and diced
2 stalks of organic celery, diced
1 cup of par boiled potatoes, diced.
1 pound of shrimp, shelled and deveined and cut into bite size pieces
1/2 cup butter
1/4 cup olive oil
1 tsp dried thyme
1 pint of milk
1 pint of half and half
4 cups of shrimp stock
3/4 cup flour
salt and pepper to taste

A couple of things, you do want to use the butter and olive oil together.  The oil stops the butter from browning but you still get the taste and flavor of the butter.  Par boiling potatoes means to cook them separately in boiling water until done or just about done.  You don't want to boil the potatoes in this milk to get them done because it can take 15 to 20 minutes for them to become tender and by then the milk has scorched or become separated.

Melt the butter and olive oil in a large pot over medium to medium high heat.  Once the butter has melted, throw in the thyme, carrots, celery and onion and cook until tender and translucent, about 5 minutes.  Add the flour and stir well and cook until bubbly about 5 minutes.  Do not rush this, you are trying to get the flour to cook a little so your soup won't have a floury taste.  Slowly add the stock, about a cup at a time and stir well to avoid lumps.  Next add the milk and half and half and bring to a boil and then reduce heat and simmer for 15 minutes until the mixture is thick.  If it is too thick, you can thin with more stock or milk.  Add the potatoes and shrimp and cook until the shrimp is pink or white and firm, about 5 minutes.  Add the salt and pepper and be sure to taste the soup.  Sometimes, if I think it needs more of a flavor kick, I add a teaspoon or two of Better than Bouillon Clam Base.

I served this with some sliced baguettes that were buttered and warmed in a 350 degree oven until the edges were brown and crispy and the center soft.

Enjoy and let me know if you have any questions!