Title: Shrimp Chowder
Categories: Lifetime tv, Life5
Yield: 4 servings

--------------------------------SHRIMP STOCK--------------------------------
1 tb Olive oil
1 md Leek; finely sliced
1 lg Celery stalk; finely chopped
1 md Carrot; finely chopped
1/2 c Dry white wine
Shells from 1 pound of
-shrimp
4 c Water
2 Plum tomatoes; coarsley
-chopped
1 Bay leaf
5 Sprigs parsley
6 Black peppercorns

----------------------------------CHOWDER----------------------------------
4 tb Unsalted butter
1 md Leek; finely sliced
1 lg Celery stalk; finely diced
1 lg Carrot; finely diced
4 tb Flour
4 c Shrimp stock
2 lg Russet potatoes; peeled and
-cut into
; 1/2 inch cubes
1 Bay leaf
Salt and fresh ground
-pepper; to taste
1 lb Shrimp peeled; shells
-reserved for
; stock and coarsley
; chopped
1 tb Finely chopped fresh
-tarragon
1/4 c Heavy cream; optional

How to Prepare the Stock:

Heat the olive oil in a stock pot over medium heat. Cook the leek, celery,
and carrot until soft. Add the wine and reduce by 3/4. Add the shrimp
shells and cook for 1 minute then add the remaining ingredients and bring
to a boil. Reduce the heat and simmer for 30 minutes. Strain through cheese
cloth into a pot, reserve.

How to Prepare the Chowder:

Melt the butter over medium heat in a medium heavy bottomed sauce pan. Add
the leeks, celery, and carrots and cook until just tender. Add the flour
and continue cooking over low heat for 4-5 minutes (do not allow the flour
mixture to color). Add the shrimp stock and bring to a simmer. Add the
potato and bay leaf and season with salt and pepper. Cook the potatoes
until they are almost tender, then add the shrimp and cook an additional 5
minutes. Add the tarragon and heavy cream, re-season if necessary. (If the
soup is too thick, thin with a little water).

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