Updated: Mar 24
2 pounds small white shrimp (26 to 40 count)
4 slices of bacon cut into ⅓-inch dice
1 small bulb fennel chopped
1 medium onion, thinly sliced
5 cloves garlic, crushed
1 ½ pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled, quartered, and sliced ¼-inch thick
4 cups seafood stock (if you don't have you can use chicken stock)
Kosher or sea salt to your liking
½ teaspoon crushed red pepper flakes (optional)
1 can diced tomatoes 14. 5 ounce or fresh chopped tomatoes about 2 cups
1 - 13.5 ounce can coconut milk
Freshly ground black pepper
Peel and cut shrimp into smaller pieces. Will be added later.
Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown.
Remove bacon from the pan and save for adding in later.
Add the crushed garlic, fennel, and diced onion. Saute until translucent.
Add diced potatoes and put the cover on the pot to steam them. About 10 minutes.
Add seafood stock, tomatoes, and coconut milk. Simmer until potatoes are soft. When ready add shrimp to soup and cook until pink. 5-10 minutes.
Add bacon to the soup.
Taste the chowder and season with salt and pepper to your liking!