Seafood Baked Potato Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop 3 ounces of green onions, including the ends.

Cut 3 cloves of garlic in half and press them using a garlic press.

Shred an entire 8-ounce block of sharp cheddar cheese and refrigerate until needed.

Peel 2 russet potatoes using a potato peeler.

Cut the peeled potatoes into quarter pieces and place them in a medium-sized Tupperware.

Add 3.5 cups of water and about a teaspoon of vinegar to the potatoes to clean them and prevent discoloration. Let them soak for 8-10 minutes.

Drain the potatoes and set them aside until ready to cook.

Peel the shrimp, placing the shells and heads in one bowl and the deveined shrimp tails in another.

Rinse the shrimp tails under cold water.

In a large saucepan, fry 1 pound of thick cut bacon cut in half over medium heat for 9-15 minutes until crispy, then place it in a serving bowl lined with napkins to cool.

Leave the bacon fat in the saucepan to use later for a roux.

In a medium-sized pot, bring 6 cups of water to a simmer, adding 1-2 teaspoons of salt.

Add the potato cubes to the simmering water and cook for 10-12 minutes until tender.

Drain the potatoes in a mesh strainer and let them cool.

In a medium-sized pot, add 4 cups of water, 0.5 teaspoons of salt, 0.125 teaspoons of black pepper, 0.5 teaspoons of Tony Chachere's seasoning, and 0.5 teaspoons of Chef Paul Prudhomme's Seafood Magic.

Add the shrimp heads and shells to the pot and stir.

Simmer for 40 minutes to create a concentrated shrimp stock.

After 40 minutes, strain the stock through a mesh strainer to remove the shrimp heads and shells, discarding them. You should have about 1-1.5 cups of shrimp stock.

In a small saucepan, add 2 tablespoons of the reserved bacon fat over medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens