Copycat Restaurant Recipes
Restaurant-Style Joe's Crab Shack Shrimp Corn Chowder Recipe
This creamy seafood chowder captures the signature flavor of Joe's Crab Shack with succulent shrimp and sweet corn in a rich, buttery broth. It is a hearty, restaurant-quality meal that is simple enough to prepare on a busy weeknight.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Place chopped bacon in a large pot over medium heat and cook until crispy. Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
Add the butter to the bacon fat. Stir in the diced onion and celery, sautéing for about 5 minutes until the vegetables are soft and translucent.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes and Old Bay seasoning.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
Stir in the corn and heavy cream. Bring the soup back to a very gentle simmer.
Add the shrimp to the pot and cook for 3-5 minutes until they are pink, opaque, and cooked through.
Taste and season with salt and pepper as needed. Serve in bowls topped with the reserved crispy bacon.
Notes
If you prefer a thicker chowder, use a potato masher to lightly crush some of the potatoes against the side of the pot before adding the shrimp.
Always use raw shrimp rather than pre-cooked for the best texture; pre-cooked shrimp often become rubbery when reheated in soup.
For a deeper seafood flavor, substitute the chicken broth with seafood stock or clam juice.
Cut your potatoes into uniform 1/2-inch cubes to ensure they all cook at the same rate.
