Shrimp Chowder



-      Place olive oil into a pot with onions, celery and bell pepper

-      Sweat out the vegetables for about 5 to 7 minutes

-      Add the Poblano pepper, sliced corn, and garlic to the pot

-      Cook for about 2 minutes, or until fragmented

-      Mix in olive oil butter blend and flour

-      Slowly add the clam juice and the chicken stock

-      Add the potatoes and let the liquid reduce

-      Simmer for about 8 to 12 minutes

-      Toss shrimp into pot and cook for 7 additional minutes

-      Salt and pepper to taste and serve

  • 4 tablespoons olive oil
  • 3 tablespoons olive oil butter blend
  • 1 teaspoon Cajun seasoning
  • 24 jumbo shrimp, cleaned, deveined and roughly chopped
  • 1 Poblano pepper, seeded and chopped
  • 2 celery ribs, diced
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 corn on the cobb
  • 1 cup clam juice
  • ½ tablespoon minced garlic cloves
  • 2 red bliss potatoes, diced
  • 3 tablespoons flour
  • 3 cups chicken stock
  • 1 tablespoons parsley, chopped
  • Salt and pepper to taste


I like your show my dialysis patient I watch it every morning from 5 6I take the idea of home and try my my wife and she don't know what to thinkgood job

The shrimp chowder was fantastic ! I used the small red potatoes, half & half in place of milk, almond flour, oysters, clams, dash of Red Pepper, dash of celery salt and sea salt, In extra for some "zing". Of course Oyster crackers,; The almond flour is for GLUTEN Free diets.

Hello Chef Jeff, I saw your show today and it was great. I am a shrimp lover so I am looking forward to trying your "Shrimp Chowder" dish. Thank you for the receipe and I will let you know how it turns out. Have an awesome day.

I am severely allergic to garlic (bad food allergy) but I like the recipe. Can I substitute the garlic for something else or can I leave it out?

This is fabulous! Added a little Old Bay seasoning but otherwise straight by the awesome recipe

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