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Cajun Shrimp Chowder

Cajun Shrimp Chowdah!



Angela’s Cajun Shrimp Chowder

3 slices bacon, cut into 1/2″ lardons
1/2# large shrimp or 1# small shrimp, cleaned (cut large shrimp into 1″ pieces), retain shells for stock
3-4 cloves garlic, whole
1 med onion, diced
3 cloves garlic, minced
1/2# baby yukon golds, diced
1 carrot, diced
1/2 sm pkg mushrooms, diced *ALL veg should be approximately the same size dice of about 1/2″
1 small banana or jalapeño pepper, seeded and very small dice (optional, but adds a nice level of spice)
2 green onions, 1/2″ slices
1 can sweet corn
2 Tbl butter
2 Tbl flour
1/4 cup dry sherry
1 tsp dry thyme
1/2 tsp smoked or plain paprika
2 tsp Badia cajun seasoning (more or less to taste; also, Badia is not very salty, so if you use a salty one, be careful with added salt!)
2 tsp Old Bay dry seasoning
1/2 tsp white pepper
Shrimp stock (below)
2 tsp L&P
3/4 cup heavy cream
S/P

Put shrimp shells in a 4 qt saucepan and fill with water, whole garlic and 1 tsp salt. Bring to boil, reduce to simmer uncovered until about 20% reduced. Strain out shrimp shells and set aside.

In a medium stock pot, cook bacon until all the fat is rendered out and it’s very crispy. Remove bacon and set aside for garnish. Add butter to the bacon fat over medium heat. Add onions, and garlic and sauté until onions are getting translucent. Add flour and cook for a minute or two. Add thyme, paprika, cajun, Old Bay and white pepper, stir. Add dry sherry to deglaze and add potatoes, carrot and banana pepper. Cook a couple of minutes then add shrimp stock, L&P and mushrooms. Bring to boil and reduce to simmer. Hold at medium simmer, partially covered until potatoes and carrots are cooked and soup is very thick, about 10-15 mins. When veg is cooked, add in corn, green onions and shrimp and simmer 4-5 mins. Lastly, add heavy cream and kill heat when it comes back to a simmer. Check seasoning. You might need more cajun seasoning, I used 2.5 tsp. Serve with crispy bacon garnish.

**Potatoes and cream will suck up all the salt, so you will likely need more when you reheat this soup.**

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