Good Eats: Shrimp Chowder Deluxe

Next to Things in Jars (yes, I have a teeny weeny condiments-and-pickles obsession), Foods in Bowls are my favorite kitchen treats. Ask The Brit -- if we can possibly eat it out of a bowl, we do. Or at least I do.

I don't know why I love bowls so much -- maybe it's the idea that you can hug your food that much closer to you? Or you have a neat and tidy excuse for getting every last drop at the end (guilty!)?

So you can imagine my deep love of soup. Hot, cold, lukewarm, and oh-so-delicious day after. Soup IS good food, as they say; however, there's rarely a reason to serve it up fresh from the can. It's just so easy to make your own -- and a great way to be more resourceful about what's in your fridge and wallet.

I do make allowance for boxes of store-bought chicken broth or stock. Much as I love making my own, it's rare I have enough bones on hand to make the effort worthwhile. And then there's the issue of freezer space. Unless you have a separate deep-freeze and access to multiple carcasses, I hereby give you permission to buy boxed stock. Except for the one little recipe about to follow...

Shrimp Chowder Deluxe is a great beginner "I made this TOTALLY from scratch!" soup. Why deluxe? Because it's completely luxurious and light, yet takes almost no effort. And the best part is: you'll end up with enough shrimp stock to freeze a couple cups for next time. People will think you're Madame/Monsieur Fancy Pants Vivant when you mention casually, "Oh yes, I believe I have some homemade shrimp stock in here somewhere..." then whip up a meal for royalty in less than 15 minutes. Et voilà!

Shrimp Chowder Deluxe

Serves 4, plus leftover stock for the next batch

For the stock:

Approx. 8-9 oz. (1/2 pound-ish) of shrimp and/or lobster shells*

5-6 cups water

A big handful of leftover stems from various green herbs (parsley and dill are my favorites, but use what you have)

2 bay leaves

5-6 peppercorns

2-3 big pinches of kosher salt

2 cups total of roughly chopped onion, celery and carrot** (or "mirepoix" -- you can also get this mix pre-chopped and [gasp!] frozen, if you need to shave off a whole extra minute of prep)

Place everything except the vegetables in a dutch oven (or big pot) over medium-high heat. Bring to just below a boil, then turn down to simmer. Add vegetables. Stir and allow to simmer for 15-20 minutes. If foam rises to the top, skim it off -- but you don't have to be obsessive about getting every last bit. Carefully strain out and discard all solids, leaving just the liquid.

Measure out 4 cups of stock if proceeding with shrimp chowder recipe. Allow remaining stock to cool completely, then freeze unless using in the next 24 hours.

For the chowder:

2 tbsp. butter

1 cup total of small diced onion, celery and carrot

2 cloves garlic, minced

4 cups shrimp stock***

1 tbsp. Mrs. Bragg's Liquid Aminos (or low-sodium soy sauce, as an OK sub)

3/4 lb. peeled and deveined medium-sized shrimp (fresh or frozen, see below)

1/4 C. cream, or to taste

Salt and pepper

1 tbsp. chopped fresh tarragon (semi-optional, but it throws it over the top -- you can experiment with other green leafy herbs, too)

Rinse your Dutch oven or pot, if necessary. Melt butter over medium heat and add vegetables. Saute until soft and fragrant, adding garlic for last 30-60 seconds of cooking. Pour in stock and Mrs. Bragg's. Bring to simmer, then add shrimp and simmer for 2-5 minutes, depending on if your shrimp are raw or pre-cooked, fresh or frozen (I prefer raw as I think they soak up more flavor).

Add cream and tarragon and simmer for two more minutes. Adjust salt and pepper to taste and serve.

Delicious with Cheesy Crispbread (1-2 slices high-fiber crispbread, topped with melted cheese) as a dipper.

Next Day Idea: Shrimp Chowder Deluxe will keep in the fridge for 2-3 days. It's also delicious ice-cold. Lovely on a hot summer day.

* = This is why you should buy shell-on shrimp! They're paying you for this bonus. Next time you make a shrimp dish, just pop all shells/tails into a baggie and keep them in the freezer. It's crazy how much flavor is trapped in a little flimsy shrimp shell. Re: lobster shells, you can try asking your local fishmonger if they have a fresh, free shell or two in the back...you'd be surprised.

** = NOT A CARROT!! I know -- it's on the no-no list; however, the traditional bit in stock is not going to dash your plan to pieces. I personally hate carrots most of the time, so this use doesn't bother me; however, you can easily sub a red bell pepper for the carrot if it concerns you.

*** = You can sub chicken or vegetable stock if you must. Boost it with a little miso paste or clam juice, if you like. It's tasty, but not even in the same area code as this soup when made with shrimp stock. Please, just try making shrimp stock once. Three minutes of chucking stuff in a pot and 15 minutes of idle time make all the difference in the world. Angelic choirs may sing...