Shrimp Chowder with Kale

Photography By Jill Melton | January 05, 2019

Ingredients

  • 1 pound shrimp, with shells
  • 4 ounces bacon
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 medium potatoes, peeled and chopped
  • 2 tablespoons flour
  • 16 ounces shrimp stock or clam juice
  • 2 cups heavy cream or half-and-half
  • 2 cups chopped fresh kale
  • 1 (16 ounce) can stewed or diced tomatoes
  • Salt to taste

Preparation

1. Shell shrimp. Place shells in a saucepan with water and lime and simmer for 30 minutes. Strain, reserving stock. You should have 16 ounces. 

2. Cook bacon in a large saucepan or Dutch oven until crispy. Remove bacon, reserving drippings. Add onion and celery to drippings and saute 10 minutes. Add flour and cook 5 minutes. Add potatoes and cook 5 minutes. Add shrimp stock or clam juice (or chicken stock) and 1 cup water, stir well. Bring to a boil, reduce heat and simmer 15 minutes. Add water if soup is too thick. Add 2 cups cream, shrimp, tomatoes and kale;  cook 10 minutes on low. (Chowder will "break" or curdle if brought to a boil at this point.) Salt to taste. Add a splash of sherry if desired. 

Ingredients

  • 1 pound shrimp, with shells
  • 4 ounces bacon
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 medium potatoes, peeled and chopped
  • 2 tablespoons flour
  • 16 ounces shrimp stock or clam juice
  • 2 cups heavy cream or half-and-half
  • 2 cups chopped fresh kale
  • 1 (16 ounce) can stewed or diced tomatoes
  • Salt to taste
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