In a large stockpot, combine the 1 quart water, quartered onion, 2 bay leaves, peppercorns, and 1 cup vermouth; bring to a boil over medium-high heat. Add the shrimp and cook until pink, 3 to 4 minutes. Strain through a colander set over a large bowl in the sink, reserving the liquid for later. Rinse the shrimp with cold water. Shell the shrimp, reserving the shells and cut the meat in half, setting it aside.
In the now empty stockpot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the shrimp shells and thyme and cook, stirring frequently, until the shells are lightly browned, 7 to 8 minutes. Add 1 quart of water, the reserved shrimp liquid, and 1 cup vermouth. Bring to a boil over high heat; then, reduce the heat and simmer for about 40 minutes. Strain through a fine-meshed strainer and reserve the shrimp stock.
In another large stockpot over medium heat, melt the butter in the olive oil. Add the leeks and cook, stirring occasionally, until the begin to soften, 5 to 6 minutes. Add the onion, celery, and bay leaves and sauté for about 10 minutes.
Stir in the shrimp stock and potatoes and simmer until the potatoes are just fork tender but not overcooked, 12 to 15 minutes. Stir in the milk and chopped thyme and bring the mixture to a medium heat.
In a separate small saucepan, melt the 1½ sticks butter over medium-low heat. Whisk in the flour to form a roux, continuing to whisk it constantly until it thickens, about 2 minutes.
While constantly stirring, gradually add the roux to the chowder mixture, continuing until the desired thickness is achieved. Season to taste with salt and pepper. Stir in the shrimp and the white wine and simmer a few minutes longer. Remove the bay leaves. Ladle into heated bowls and garnish with chopped parsley.
New England clam chowder is one of America’s favorite soups because of its creamy, delicious blend of potatoes, onions, and clams. In this recipe, we make a really tasty New England-style chowder with jumbo shrimp and our own homemade shrimp stock. It’s now my favorite chowder.
2 pounds jumbo shrimp (preferably Gulf shrimp), shells on
1 medium yellow onion, peeled and quartered
4 bay leaves
6 to 8 whole black peppercorns
2 cups dry vermouth
2 tablespoons olive oil
1 large yellow onion, peeled and chopped
1 cup chopped celery
1 cup peeled and chopped carrots
6 fresh thyme sprigs
2 tablespoons olive oil
4 tablespoons unsalted butter
2 large leeks, white part only, diced
1 large yellow onion peeled and diced
2 cups celery cut into 1/4″ slices
2 bay leaves
2 & 1/2 cups Yukon Gold potatoes, peeled and diced into 1/2″ pieces
4 cups whole milk
1 & 1/2 sticks unsalted butter
3/4 cup all purpose flour
Kosher salt and fresh ground pepper
1/2 cup dry white wine
1/4 cup chopped flat leaf parsley