Maine Shrimp Chowder

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Maine chowder differs from other New England chowders in that it is not usually thickened with flour. The result is a lighter soup perfectly suited to highlight—not overpower—delicate Maine shrimp.


  • 3 lb. shrimp, preferably from Maine, shells and heads on
  • 4 oz. slab bacon, cut into ¼″ pieces


  1. Peel shrimp and remove heads, reserving both for the shrimp stock. Transfer shrimp to a bowl, cover, and chill until ready to use. Place shrimp shells and heads in a large stockpot, add 10 cups cold water, and bring to a simmer over medium-high. Reduce heat to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain stock through a fin