The weather is finally getting really cold here where I live and that means it time to make some soup! This week I am making Bay Shrimp Chowder, a seafood chowder idea from a friend of mine named Tango Joe. I love soup in the winter! Who doesn’t? Soup is warming, comforting and filling. The best part about soup is that they are easy to make and they really don’t take much time to prepare. So this winter I will be making lots of soup recipe videos! So this week I am making Tango Joe’s Bay Shrimp Chowder. I’ve been experimenting with it lately and this is soon becoming a favorite soup of mine.
I got the recipe for this soup/seafood chowder from my friend and sub on Youtube named Tango Joe of the Tango Spice Company. The soup is called Bay Shrimp Chowder and it’s a recipe that Joe has been working on for awhile. The reason I am making this soup is because I got interested in Joe’s spices and I asked him to send me some to try out and in return I would make one of his recipes with it. He sent me the spice called Tango Verde Green and along with it he sent me a starter recipe for his soup recipe bay shrimp chowder. I make seafood chowder all the time but I usually make either A Manhattan style seafood chowder or a New England clam chowder. I have never made bay shrimp chowder or any kind of shrimp chowder at all. This was going to be good.
The soup recipe he sent me was his starter for Bay Shrimp Chowder. He told me to work on it because he didn’t get the recipe where he wanted it to be. So I am going to make Joe’s soup with my little twists and make a final recipe for this seafood chowder/bay shrimp chowder! Now Joe and I love heat and for this reason this soup is going to be very warming indeed as I am going to be using Joe’s Tango Verde Green in this seafood chowder.
Joe’s Tango Verde Green is a dry spice that’s a bitchin’ combination of Jalapeno pepper, Habanero pepper, cuming, oregano, celery salt and black pepper. The balance of this spice will be delicious in this seafood chowder and I am sure in just about any soup recipe that requires some heat in it. This Tango Verde Green can be a bit tricky because it’s not hot right off the bat, it’s really a creeper and can catch you by surprise!
4 Cups of Mexican Crema sauce. (Mexican sour cream)
1 Cup of fresh or frozen kernel corn.
3 Cups of potatoes peeled and chopped into medium sized chunks.
1 Medium onion chopped or equivalent amount of chopped shallot sauteed. I used shallot.
2 Tbsp. of minced garlic sauteed.
1-2 Tsp. Tango Verde Green Spice mixture.
1 Tsp. dried thyme.
1 Tsp. dried basil.
1 1/2 Lbs. Bay shrimp 41-60 medium or larger if desired.
2-3 Tbsp. trimmed bacon ends and pieces finely chopped and sauteed.
1 Cup half and half.
2+ Tbsp. Clam juice to add flavor and aroma to the chowder.
2 Tbsp. rough or inely chopped cilantro as garnish.
Lime wedges for a quick squeeze on top of chowder.
In a large pot at least 5.5 quarts cover your potato chunks with water and boil until al dente.
While potatoes are cooking cook your bacon ends and pieces for 1-2 minutes in a skillet.
Now add your finely chopped onion or shallot to the bacon and cook until nicely browned.
Drain water and add desired amount of salt and pepper to potatoes and mash them up.
After the potatoes are mashed add your green enchilada sauce and chicken stock mix well.
Bring the potatoes, enchilada sauce, and chicken stock to boil then to a simmer.
Simmer two minutes.
Now add your Mexican Crema and mix into chowder very well until completely dissolved.
Once dissolved add corn, bacon, shallot/onion, basil and thyme. Mix in well.
Simmer chowder for 15 minutes now.
Then add your half and half and simmer for five minutes.
Taste chowder now and add salt and pepper to desired amount if needed.
Now add your bay shrimp and clam juice and stir in well. Simmer five minutes.
Add your Tango Verde Green now. Add 1 Tsp. stir in well and simmer for two minutes.
Taste soup. Is it warm enough for you? If not add another Tsp. of Tango Verde Green.
Simmer one minute stirring and taste chowder again. Is it warm enough yet?
If so then ladle into bowls and serve.
*You want the potatoes to be slightly undercooked as they will continue to cook during chowder process.
*If you trimmed your bacon ends and pieces well there will not be lots of fat in the pan so you can leave the bacon and onions in the pan until needed. We don't want to overtake the flavor of the shrimp in this recipe we are just adding a gentle flavor layer as bacon goes great with shrimp.
*Options: After soup is ladled into bowls you can add a room temperature pat of butter or a teaspoon or two of olive oil on top of soup before adding the cilantro.