Shore Chowder with Chef Jeremie Burns
We’re making Shore Chowder in the Kirby and Holloway Kitchen.
Chef Jeremie Burns, owner of Jeremie Burns Catering, joins us to show us how it’s done.
- 5 cups vegetable stock
- 1 pound potatoes, diced (I used 2 large baking potatoes, peeled)
- 5 slices thick cut bacon, 1/2-inch dice
- 1 small yellow onion, diced
- 3 bay leaves
- 1 tablespoon freshly chopped thyme leaves (or 1 tsp dried thyme)
- 1/2 stick butter (4 tbsp)
- 1/2-3/4 cup all-purpose flour
- 2 cups half and half
- 3 tablespoons Old Bay
- 2 pounds fresh or frozen raw shrimp
- 2 tablespoons freshly chopped parsley leaves
- Kosher salt and white pepper, to taste
1. Bring the vegetable stock and diced potatoes to a boil in a large soup pot.
2. Cook until the potatoes are tender. Set aside.
3. Cook shrimp w/ 2Tbsp Old Bay. (2-4min)
4. To make roux: In a pot, render the bacon, until crispy.
5. Stir in the onion until it’s translucent.
6. Add bay leaves, thyme and butter and let it melt.
7. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
8. Bring the stock & potatoes back to a boil.
9. Whisk in a ladleful of stock into the roux then gradually whisk the roux into the soup pot until it thickens.
10. Then whisk in the half and half and heat to a simmer while whisking.
11. Add the shrimp and let simmer for 2 to 3 minutes.
12. Remove bay leaves and discard.
13. Then add the parsley and kosher salt and pepper to taste.
14. Best served with oyster crackers in a bread bowl.