Manhattan Shrimp Chowder
Recipe type: Soups and Stews
This recipe calls for making your own shrimp stock. With a seafood allergy in the house, I can't count on boxed seafood stock not having clam juice in it. If it's easier for you and you aren't allergic, feel free to substitute with boxed stock.
  • 2 lbs shrimp, peeled and deveined, shells reserved
  • 8 cups water
  • 1 tbsp black peppercorns
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • salt and pepper
  • 1-6 oz can tomato paste
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 yukon gold potatoes
  • 1-28 oz can whole, peeled tomatoes, crushed by hand
  • 1-15 oz can yellow corn
  1. In a large soup pot over medium-high heat, add shrimp shells, water, peppercorns, and a dash of salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes to an hour. Strain liquid into another pot and keep warm until ready to use.
  2. In a separate soup pot, heat oil over medium heat. Add onion, celery, carrots, garlic. Season with salt and pepper. Cook until soft, 8-10 minutes. Add tomato paste and cook another minute.
  3. Add the reserved stock (or 8 cups of store bought stock), thyme, bay leaves, potatoes, and tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until potatoes fall apart easily.
  4. Add corn and shrimp. Cook for 5-10 minutes or until all shrimp are cooked through. Serve with warm, crusty bread. Enjoy!
Recipe by This Cookin' Dad at