Creamy Shrimp Chowder with Bamboo Shoots

Creamy shrimp-shell broth, plump shrimp, a little potato, and a gentle crunch of bamboo shoots. Shrimp ang bida in this comforting bowl.

Serves 2 generously or 3 small bowls · About 35–40 minutes

Made with 246 g peeled shrimp, just 100 g potatoes and 30 g pre-cooked bamboo shoots. A lightly thickened chowder with plenty of shrimp flavor.

Ingredients

• 246 g peeled, deveined shrimp
• 100 g diced potatoes, weighed after draining
• 30 g fully pre-cooked bamboo shoots, weighed after draining and cut into short strips
• 15 g unsalted butter
• 350 mL strained shrimp-shell stock, prepared below
• 150 mL plain milk
• 75 mL all-purpose cream
• ¼ tsp garlic-and-herbs seasoning
• ⅛ tsp dried thyme
• ⅛ tsp ground black pepper
• ½ tsp patis, then adjust only after tasting

For the stock

• Shells and tails from the shrimp
• 500 mL water

Method

1. Make the stock. Put the shells and 500 mL water in a small saucepan. Bring to a boil, then gently simmer for 15 minutes, partially covered. Strain through a fine sieve. Measure exactly 350 mL stock; top up with water if short, or reserve any extra. Keep the peeled shrimp refrigerated while making the stock.

2. Start the chowder. Melt 15 g butter over medium-low heat. Add the drained potatoes and stir for 2 minutes. Add garlic-and-herbs seasoning and thyme; stir for 15 seconds.

3. Soften the potatoes. Add 350 mL stock and simmer gently, partially covered, for 10–12 minutes or until the potatoes mash easily. If already cooked, simmer only until soft and heated through.

4. Thicken naturally. Scoop out about half the potato pieces, mash thoroughly with a little broth, then return to the pot. Lightly creamy lang, hindi mabigat at starchy.

5. Add milk and bamboo shoots. Stir in 150 mL milk and 30 g pre-cooked bamboo shoots. Heat gently for 3 minutes, stirring occasionally.

6. Cook the shrimp last. Add the shrimp and cook gently until opaque throughout, approximately 3–4 minutes depending on size.

7. Finish. Stir in 75 mL cream, black pepper and ½ tsp patis. Heat gently for about 1 minute without a rolling boil. Taste before adding more seasoning. Rest off the heat for 2 minutes and serve.

Kitchen notes

• Keep the potatoes and bamboo shoots modest: shrimp ang bida.
• Use plain milk and all-purpose cream, not sweetened creamer.
• Garlic-and-herbs seasoning can contain salt, so taste before adding more patis.
• The bamboo shoots must already be fully cooked before using them in this recipe.
• Contains shellfish, milk and fish sauce; check seasoning labels for other allergens.