Active Time
1 HR 15 MIN
Total Time
2 HR
Serves : 10 to 12
© Stephanie Meyer

How to Make It

Step 1    

In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot.

Step 2    

In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.

Step 3    

In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.

Step 4    

Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast.

Make Ahead

The shrimp stock can be made and refrigerated overnight. The finished chowder can be refrigerated overnight; reheat gently before serving.

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Best Rating: 5

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Review Body: Made this for dinner last night.  We added a splash of dry sherry and about a tablespoon of Old Bay seasoning to the final product.  Outstanding!

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Date Published: 2016-12-19

Author Name: Candy McMillan

Review Body: Wonderful. Made this several times, simply the best for me!

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Date Published: 2016-11-04

Author Name: David Visco

Review Body: Best ever! Simple fresh awesome

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Date Published: 2017-06-04