Shrimp Chowder with Kale

January 5, 2019

Ingredients

1 poundshrimp, with shells

4 ouncesbacon

1onion, chopped

3 stalkscelery, chopped

2medium potatoes, peeled and chopped

2 tablespoonsflour

16 ouncesshrimp stock or clam juice

2 cupsheavy cream or half-and-half

2 cupschopped 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.