The first thing you might notice after a cursory glance at the ingredients for this recipe, is that there are no potato chunks in this chowder. And I know, many of you don’t consider chowder to be chowder if it doesn’t contain potatoes. And don’t get me wrong, I love potatoes too. But I have eaten far too many chowders (seafood chowders especially) that were half potatoes to the exclusion of other veggies that might actually have given the chowder a lovely flavor base. So, frankly, I’m done with potatoes in my chowders. (That sound you hear is Mr. C. applauding in the background?)  In fact, until the other evening when I ordered a cup of crab and corn chowder at the Brown Lantern Ale House in Anacortes, I hadn’t had a taste of chowder in years. But this crab chowder was so delicious, and to my delight, nary a cheap filler like potato in the entire mixture. Just a lovely creamy chowder filled with real crab and corn. So, my faith in chowders renewed, the next day I glommed together a recipe for (you guessed it) crab and corn chowder.

So, why is this recipe for a shrimp chowder you might be asking yourself? Simple answer. I didn’t have any crab on hand. But I did have bacon, shrimp, and 2 ears of corn. So, the crab and corn recipe is pending. In the meantime, you’ll just have to settle for this recipe. Which by-the-way is delectable. Easy to prepare, and a lot lower in fat than many chowder recipes.

As always, be creative in your kitchen. Trust your instincts, especially if you’ve been cooking for a long time. You know what spices go together. You know what to put in a good spaghetti sauce. And what to throw into meat loaf. And that bacon is it’s own food group! So, yes, of course, if you can’t imagine a chowder without potatoes, serve it up! I won’t know, and even if I did, I’d be the one you heard in the background clapping my hands together in celebration of your knowledge of your families preferences. Because, more than anything, I want you to love cooking. And to feel pride when you feed not only yourself but your family and friends with fantastic food. And if that means potatoes in the chowder you serve, good on you! You’re doing it right!

Peace and love to all.

5-6 slices thick-cut lean bacon, cut into small pieces

½ lb. lg. shrimp, peeled, de-veined, tails removed and cut into small pieces

2 T. unsalted butter

½ c. finely chopped onion

⅓ c. shredded carrot

1 c. thinly sliced celery, plus chopped leaves, if possible

½ red, orange, or yellow bell pepper, finely chopped

3 cloves garlic, finely minced  

¼ tsp. seasoned salt

freshly ground black pepper

pinch crushed red pepper flakes

¼ tsp. dried thyme

¼ tsp. paprika

2 T. unbleached all-purpose flour

1½ c. chicken stock or 1½ c. water and 1½ tsp. chicken base

1 c. whole milk

½ c. half and half

cooked kernels from 2 ears of corn (or 1½ cups frozen) 

2-3 green onions, thinly sliced, for garnish

hot sauce, for table

Fry the bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon to a small bowl. Set aside.

Add the shrimp and cook just until done. With a slotted spoon, remove to the same bowl with the cooked bacon.

Add the butter to the pot and let it melt. Stir in the onion, carrot, celery, and bell pepper. Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Next stir in the garlic, seasoned salt, black pepper, crushed red pepper flakes, dried thyme, and paprika. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly stir in the chicken stock, milk, and half and half until no flour lumps remain. Stir in the corn kernels and bring to a gentle boil. Let bubble until thickened, about 5 minutes. (If the chowder is not as thick as you like, make a beurre manié (paste made with equal parts flour and soft butter mashed together) and stir into the soup. (I would suggest starting with 1 tablespoon each of soft butter and flour. Then if the soup is still not thick enough, repeat the process.) Taste and adjust seasoning.

When ready to serve, stir in the cooked bacon and shrimp and continue cooking just until the shrimp is hot.   

Serve the chowder hot, sprinkled with sliced green onions. Pass hot sauce at table. Great served with Soft Sourdough Rolls. (Recipe to follow in the near future.)