Name: Maine Shrimp Chowder
Yield: Serves 4
Cuisine: United States
Ingredients: 1 large leek, white part only, cut into ¼″ pieces and rinsed; 3 tbsp. unsalted butter; Kosher salt and freshly ground black pepper, to taste; ¾ cup heavy cream; 4 oz. slab bacon, cut into ¼″ pieces; 3 lb. shrimp, preferably from Maine, shells and heads on; 3 medium russet potatoes, quartered lengthwise and sliced crosswise into ½″ pieces; 2 tsp. finely chopped chives, to garnish; Pinch cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Method

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

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