In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
Add the diced onion to the pot and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the diced carrots, celery, and potatoes to the pot. Stir to combine with the onions and garlic.
Pour in the chicken or seafood broth, then add the bay leaf and dried thyme. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender.
While the chowder is simmering, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper.
Once the vegetables are tender, add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Stir in the heavy cream and cooked bacon. If you prefer a thicker chowder, you can mix 2 tablespoons of all-purpose flour with a little water to create a slurry and stir it into the chowder. Cook for an additional 5 minutes, or until the chowder has thickened slightly.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the shrimp chowder into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
Add the diced onion to the pot and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the diced carrots, celery, and potatoes to the pot. Stir to combine with the onions and garlic.
Pour in the chicken or seafood broth, then add the bay leaf and dried thyme. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender.
While the chowder is simmering, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper.
Once the vegetables are tender, add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Stir in the heavy cream and cooked bacon. If you prefer a thicker chowder, you can mix 2 tablespoons of all-purpose flour with a little water to create a slurry and stir it into the chowder. Cook for an additional 5 minutes, or until the chowder has thickened slightly.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the shrimp chowder into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
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