Creamy Homemade Clam Chowder
Bacon and Shrimp

A rich and comforting clam chowder loaded with tender cabbage, potatoes, carrots, bacon, and shrimp, simmered in a velvety smooth milk and butter broth.

Ingredients

• 200 g green cabbage
• 2 potatoes
• 1 carrot
• 150 g bacon
• 200 g raw shrimp
• 50 g butter
• 30 g all-purpose flour
• 400 ml water
• 300 ml milk
• 1 bay leaf seasoning
• to taste salt
• to taste black pepper
• 1 onion
• optional croutons
• optional chopped parsley

Instructions

1. 1Chop the cabbage

   

   Start by cutting the green cabbage into bite-sized chunks on a sturdy wooden cutting board. Cabbage adds a wonderful, slightly sweet crunch that works beautifully in this comforting clam chowder.

   Tip: Make sure your knife is sharp for clean cuts, and remove any tough outer leaves before chopping.
2. 2Cube the potatoes

   

   Place the peeled potato on a wooden cutting board and slice it into even cubes approximately 1 centimeter in size.

   Tip: Cut the potatoes into uniform sizes so they cook evenly in the chowder.
3. 3Peel the carrot

   

   Hold the carrot on the wooden cutting board and use a white vegetable peeler to peel away the outer skin smoothly.

   Tip: Peel away from your body to maintain a safe and firm grip.
4. 4Slice the bacon

   

   Lay the bacon strips flat on the wooden cutting board and use a sharp knife to cut them into large rectangular pieces for a satisfying bite.

   Tip: Slicing bacon into larger pieces prevents them from shrinking down too much during cooking.
5. 5Season the shrimp

   

   Place raw shrimp in a metal mixing bowl, sprinkle with salt and black pepper, and gently mix them together by hand.

   Tip: Ensure the seasoning is distributed evenly across all the shrimp pieces before cooking.
6. 6Melt the butter

   

   Place a large piece of yellow butter into a heated wok and stir continuously with a whisk as it melts down.

   Tip: Keep the heat at medium-low to prevent the butter from burning while it melts.
7. 7Build the creamy base

   

   Melt a large piece of butter in the wok, then add flour and stir-fry until fragrant to create a roux. Gradually pour in the water while whisking continuously to ensure the base thickens smoothly without any lumps.

   Tip: Pouring the water slowly while constantly whisking is the key to achieving a perfectly smooth and velvety soup base.
8. 8Strain for a silky texture

   

   After adding milk and seasonings to your thickened base, pass the entire creamy soup mixture through a fine metal sieve. This straining process guarantees a flawlessly smooth chowder by catching any undissolved bits.

   Tip: Use a spoon or spatula to gently press the mixture through the mesh if the sieve begins to clog.
9. 9Fry the bacon

   

   In a wok or large pan, fry the large cut bacon pieces until they render their fat and become slightly charred and brownish. This step builds a smoky, savory foundation that gives the chowder its satisfying depth of flavor.

   Tip: Start cooking the bacon in a cold wok to allow the fat to render slowly and evenly without burning.
10. 10Stir-fry shrimp and aromatics

    

    Once the bacon is crispy, add the diced onions and the seasoned shrimp to the wok. Sauté everything together until the onions become translucent and fragrant, picking up all the delicious bacon drippings.

    Tip: Keep the shrimp moving in the wok so they cook evenly, but dont overcook them since they will finish cooking in the soup.
11. 11Combine and simmer

    

    Add your prepared cabbage, carrots, and potatoes to the wok, give it a quick stir, and then pour in the strained white soup base. Let the chowder simmer gently with bubbling sounds, allowing the vegetables to tenderize and the flavors to beautifully meld.

    Tip: Keep the heat at a gentle simmer; boiling dairy-based soups too vigorously can cause the milk to separate or curdle.
12. 12Simmer the clam chowder

    

    Let the clam chowder simmer in the wok until it bubbles with a rich, creamy consistency. Use a ladle to gently scoop and stir the soup, ensuring all the flavors meld together perfectly.

    Tip: Keep the heat at a medium-low level once it starts boiling to prevent the milk and flour mixture from scorching at the bottom.

Storage & Reheating

Burn It Off

Frequently Asked Questions