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Maine Shrimp Chowder

Source of Recipe

Saveur


Recipe Introduction

"Maine chowder differs from other New England chowders in that it's often not thickened with flour. The result is a light soup perfectly suited to delicate Maine shrimp. This dish comes from Sam Hayward, the chef of Fore Street in Portland, Maine, and an all-around champion of Maine's foodways."

Recipe Link: https://www.saveur.com/article/Recipes/Maine-Shrimp-Chowder-/

List of Ingredients

â—¦ 3 pounds shell-on, heads-on Maine shrimp
â—¦ 1 (4-ounce) slab bacon, cut into ¼-inch pieces
â—¦ 3 medium russet potatoes (about 1 pound), quartered lengthwise and sliced crosswise into ½-inch pieces
â—¦ 1 large leek, white part only, cut into ¼-inch pieces
â—¦ 3 tablespoons butter
â—¦ ¾ cup heavy cream
â—¦ Salt and freshly ground black pepper
â—¦ 1 pinch cayenne pepper
â—¦ 2 teaspoons snipped chives


Recipe

Peel the heads and shells off the shrimp, reserving both for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells and heads in a large pot and add 10 cups cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.

Now make the chowder base. Cook the bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat, add the bacon, and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, 8 to 10 minutes. Remove the chowder base from the heat and cover to keep warm.

Melt the butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top of each.

Serves 4