Shrimp and Corn Chowder with Seasoned Oyster Crackers

Instructions

1. 1

   Render the Bacon

   • In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it becomes crisp and the fat has rendered, about 6-8 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot.
2. 2

   Sauté Aromatics

   • Add the butter to the bacon fat in the pot. Once melted, add the chopped onion and celery.
   • Sauté, stirring occasionally, until the vegetables soften and the onion is translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Build the Chowder Base

   • Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste. This creates a roux that will thicken the chowder.
   • Slowly and gradually whisk in the chicken broth and clam juice, ensuring you scrape the bottom of the pot to release any browned bits. Continue whisking until the mixture is smooth and free of lumps.
   • Add the diced potatoes, salt, and black pepper. Stir to combine.
4. 4

   Simmer the Potatoes

   • Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a simmer.
   • Cover the pot and cook for 10-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. 5

   Add Final Ingredients

   • Stir in the heavy cream and corn kernels. Bring the chowder back to a gentle simmer over medium-low heat. Do not let it come to a rolling boil, as this can cause the cream to curdle.
   • Add the peeled and deveined shrimp to the pot. Cook for just 2-4 minutes, stirring gently, until the shrimp turn pink and opaque. Be careful not to overcook them.
6. 6

   Finish and Serve

   • Remove the pot from the heat. Taste the chowder and adjust the seasoning with more salt and pepper if necessary.
   • Stir in half of the reserved crispy bacon.
   • Ladle the hot chowder into bowls. Garnish with the remaining crispy bacon and a sprinkle of fresh chives before serving.