Pink Shrimp Chowder

This recipe highlights the delicate and flavorful pink shrimp, a sustainable choice of seafood caught using methods that reduce damage to the ocean floor. Pink shrimp, which measure about ½ an inch at their largest, are caught off the coasts of Washington and Oregon through midwater trawling equipped with bycatch reduction devices. This method allows other species to be released unharmed, making it an environmentally conscious option.

The charmingly tiny size of pink shrimp means that every spoonful of this chowder will be filled with a generous amount of these delectable crustaceans. Their sweet and briny flavor pairs perfectly with the freshness of sweet corn, creating a harmonious combination of tastes in this dish.

The chowder itself is a rich and creamy soup that combines the briny sweetness of pink shrimp with the natural sweetness of sweet corn. The addition of bacon adds a savory depth of flavor, while the combination of onion, celery, and potatoes provides a hearty and satisfying base. The soup is further enhanced by the subtle heat of jalapeño and the richness of heavy cream, resulting in a harmonious blend of flavors.

With its sustainable seafood choice and the comforting combination of ingredients, this pink shrimp and sweet corn chowder is a delightful option for seafood lovers and those seeking a comforting bowl of soup. The recipe captures the essence of coastal flavors and offers a warm and satisfying meal that is perfect for any occasion.

Now, let’s proceed to the recipe, organized with bullet points for the ingredients and instructions.

INGREDIENTS

• 1 tablespoon butter
• 4 ounces bacon, chopped into ¼-inch pieces
• 1 yellow onion, peeled and chopped into ¼-inch dice
• 4 celery stalks, chopped into ¼-inch dice
• ¾ pound red potatoes, peeled and chopped into ¼-inch pieces
• 3 cups Fish Stock or Shellfish Stock
• 2 bay leaves
• 2 ears fresh sweet corn, kernels removed and cobs reserved
• 1 jalapeño, seeds removed and sliced thin
• ¾ pound frozen Oregon pink shrimp
• 1 cup heavy cream

INSTRUCTIONS

1. Melt the butter in a heavy soup pot over medium heat. Once the butter froths and foams, add the chopped bacon and stir occasionally to prevent scorching. Cook until the bacon crisps and renders its fat, approximately 8 minutes.
2. Using a slotted spoon, transfer the crisp bacon to a bowl, while keeping as much rendered fat in the soup pot as possible. Reduce the heat beneath the pot to medium-low.
3. Add the onion and celery to the pot with the rendered fat. Sauté them until they release their fragrance and soften, which should take around 6 minutes.
4. Add the chopped potatoes to the pot, followed by pouring in the fish stock. Drop in the bay leaves and corn cobs. Reduce the heat to medium-low and simmer, covered, for approximately 25 minutes, or until the potatoes become tender.
5. Stir in the corn kernels, sliced jalapeño, and frozen pink shrimp into the soup. Cover the pot again and continue cooking until the corn is cooked through, which takes about 10 minutes.
6. Finally, stir in the bacon and heavy cream.
7. Ladle the chowder into soup bowls and serve it warm.