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comfort essentials: shrimp & chicken chowder

a recipe by
Andy Anderson !
Wichita, KS

Chowders and soups are awesome on those cold Winter nights when you want to warm up. But they are also awesome on any day of the year; hot or cold. This recipe combines shrimp, chicken, and other yummy stuff into an amazing chowder, and let us not forget bacon… I mean really, how can we forget the bacon??? I pulled an all-nighter to get this right, but it was worth it. So, you ready… let’s get into the kitchen.

serves Several
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For comfort essentials: shrimp & chicken chowder

  • 2 md
    chicken breasts boneless, skinless, diced
  • 15 - 20 sm
    shrimp, shells and tails removed, deveined
  • 3 - 4 slice
    thick cut bacon, diced
  • 1/4 c
    yellow onion, chopped
  • 1/4 c
    celery, chopped
  • 2 clove
    garlic, minced
  • 4 oz
    green chilis, 1 small can, mild or hot, your choice
  • 2 Tbsp
    flour, all-purpose variety
  • 2 c
    milk or half & half
  • 1 c
    chicken stock, not broth
  • 12 oz
    potatoes, golden variety, cubed
  • 6 oz
    cream cheese, softened and cut into cubes
  • 4 oz
    cheddar cheese, freshly grated
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 1/2 tsp
    white pepper, freshly ground
  • 1/4 tsp
    cayenne pepper, or to taste
  • 2 md
    bay leaves, dried variety
  • 1 - 2 dash
    lemon juice, freshly squeezed, or to taste
  • 1 Tbsp
    dry sherry
  • 1/2 c
    corn kernels, fresh or frozen
  • oyster crackers, or crusty bread
  • hot sauce, at the table

How To Make comfort essentials: shrimp & chicken chowder

  • 1
  • 2
    OPTIONAL ITEMS NOTES Dry Sherry It is a wonderful addition to things like chowders. While the lemon juice brightens the dish; the sherry adds a subtle mellow note. Corn Corn is a nice addition to this chowder. It adds a sweet/savory enhancement to the overall flavor.
  • 3
    In my final photo, I garnish the chowder with the shrimp and bacon; however, if you want you could fold the shrimp into the pot before serving, and sprinkle with the reserved bacon. I just thought it looked nice with the shrimp on top. Remember, we eat first with our eyes.
  • 4
    Gather your ingredients (mise en place).
  • 5
    COOKING THE SHRIMP Here are some notes on the cooking of the shrimp.
  • 6
    Add some butter and oil to a pan over high heat.
  • 7
    Add the shrimp to the pan.
  • 8
    Flip after about 1 minute.
  • 9
    Flip again after about 1 minute, and reserve.
  • 10
    COOKING THE CHICKEN Here are some notes on cooking the chicken.
  • 11
    Cut the chicken into bite-size pieces.
  • 12
    Add some oil to a pan over high heat.
  • 13
    Season the chicken with a bit of salt and pepper, and then toss into the pan.
  • 14
    Cook until nice and brown, about 4 – 5 minutes.
  • 15
    Remove from the pan and reserve.
  • 16
  • 17
    Add the bacon to a sauté pan over medium-low heat.
  • 18
    Allow the bacon to slowly render its fat, about 10 – 12 minutes.
  • 19
    When crispy, leave the fat in the pan, then remove the bacon and reserve.
  • 20
    You need 2 – 3 tablespoons of fat. If you have more than that, remove the excess, if you do not have enough, add a bit of unsalted butter, or oil, to make up the difference.
  • 21
    Add the onions and celery to the pot, still over medium-low heat, and stir until the veggies begin to soften, about 2 – 3 minutes.
  • 22
    Add the garlic.
  • 23
    Stir for an additional 60 seconds.
  • 24
    Add the green chilies.
  • 25
    Stir to combine with the other veggies, about 2 minutes.
  • 26
    Combine the chicken stock and milk in a bowl or measuring cup and whisk in the flour.
  • 27
    Add to the pot, and bring up to a simmer, then stir until it begins to thicken, about 4 – 5 minutes.
  • 28
    Add all the dry spices and whisk to combine.
  • 29
    Dice the potatoes, with the skins on-or-off, your choice.
  • 30
    Add the potatoes, and simmer until they begin to soften, about 15 minutes.
  • 31
    Add the cream cheese and stir into the chowder, about 2 – 3 minutes.
  • 32
    Add the grated cheddar and combine into the chowder, about 2 – 3 minutes.
  • 33
    Add the cooked chicken and stir to warm through, about 2 – 3 minutes.
  • 34
    Finally, add a splash or two of lemon juice, to brighten up chowder a bit, and do a final tasting for proper spicing. If you are doing the sherry, add it now.
  • 35
    You may not be into sherry; however, a bit of dry sherry really deepens the flavors of this chowder. Just remember, a little goes a long way.
  • 36
  • So yummy
    Ladle into bowls and garnish with the reserved bacon and shrimp. Serve while nice and warm. Enjoy.
  • Stud Muffin
    Keep the faith and keep cooking.
  • 39

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