Originally published on this site

My Shrimp Chowder is one of all time favorites and with the extra cold weather it’s the perfect time to whip up a big batch of this flavorful chowder!

Shrimp Chowder by Creole Contessa
This recipe is simple and so full of flavor!

If you’re not a fan of shrimp you can replace the shrimp with scallops, crayfish, a thick fish like salmon or cod cut up into chunks. I’ve made this with all kinds of seafood and even chicken! I hope you enjoy it as much as my family and I did.

 

Shrimp Chowder

Ingredients

  • 2 lbs jumbo shrimp, peeled, devein
  • 1 pack of bacon, diced
  • 4 cups chicken broth, low sodium
  • 1 1/2 cups heavy cream
  • 2 medium potatoes, peeled, diced into 1/2 inch chunks
  • 1 red onion, diced
  • 1/2 cup celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons butter, unsalted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons corn starch mixed with 2 tablespoons water
  • 2 bay leaves
  • 1 tablespoon creole seasonings
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Italian parsley, minced to garnish
  • For the Creole Croutons:
  • 1 large baguette, sliced on the diagonal
  • 3 tablespoons extra virgin olive oil.
  • 1 tablespoon Creole seasoning.

Instructions

3.1

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