In season当季American美式
Shrimp & Potato Chowder鲜虾土豆浓汤
A 6-serving recipe with a 45-minute beginner workflow, exact seasoning and visible checkpoints.虾、土豆与培根煮成浓汤，芹菜和洋葱打底，汤里既有海鲜味也有烟熏香。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 1 lb / 450 g peeled, deveined raw shrimp. Chop 4 bacon slices to 1 cm. Dice 1 onion and slice 2 celery stalks 5 mm. Cut 1½ lb / 680 g potatoes into 1.5-cm cubes. Measure 2 cups low-sodium broth, 2 cups milk, ¾ tsp fine salt and ¼ tsp pepper.用450克去壳去虾线生虾；4片培根切1厘米；1洋葱切丁，2芹菜茎切5毫米片；680克土豆切1.5厘米丁。量2杯低钠高汤、2杯牛奶、¾小匙细盐、¼小匙胡椒。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Shrimp虾1 lb磅
- Potato土豆1.5 lb磅
- Bacon培根4 slices片
- Onion洋葱1
- Celery芹菜2 stalks根
- Milk牛奶2 cups杯
- Chicken broth鸡汤2 cups杯
- Fine salt细盐0.75 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Crisp the bacon in a 5-quart Dutch oven, then lift it out onto paper towels.
5升锅里把培根煎脆，煎好捞出来摊在厨房纸上。
The bacon is crisp, and most of the fat has rendered out.培根发脆，锅里大部分油都逼出来了。
Common mistake & quick fix容易错在哪，怎么补救
Fat spatters: keep your face back and lower the heat if it smokes. Drain on paper towel.油会溅，脸离远些；冒烟就调小火；放厨房纸上吸油。
Cook the onion and celery in the bacon fat until they soften.
就着锅里的培根油，把洋葱和芹菜下锅炒软。
The onion turns translucent and the edges go soft, without browning.洋葱变成半透明，边儿软了，但不要炒黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the potatoes and broth, cover, and let them simmer until tender.
倒入土豆块和高汤，盖上锅盖慢慢煮到软。
A fork slides through the largest cube with no resistance.叉子能轻松扎透最大的那块土豆。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Mash a few potato cubes against the side of the pot to thicken the soup, then stir in the milk, salt, and pepper and warm it through — don't let it boil.
用勺子把几块土豆压在锅边碾碎，汤就稠了；再拌进牛奶、盐和胡椒，温一温就行，千万别煮开。
The chowder is steaming, and a spoonful from the center is hot.汤面上冒着热气，舀一勺是热的。
Common mistake & quick fix容易错在哪，怎么补救
If the center is cool, heat 2 more minutes and stir.中心不热就再热2分钟并搅。
Add the shrimp and cook, stirring gently, just until they turn.
下虾，轻轻搅着煮，别使劲翻。
The shrimp are pink and opaque all the way through, curled into a loose C.虾全身变粉、不透明，弯成松松的C形就好。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Ladle into 6 bowls and serve hot.
分到6只碗里，趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Potato土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
Bacon培根Adds smoke and salt—use a little as seasoning. Start in a cold pan to render evenly.提烟熏和咸香，少量当调味。冷锅下锅，油脂慢慢逼出。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
Milk牛奶Whole milk gives richer sauces and custards; protein and calcium.全脂奶做酱和蛋奶更浓郁；含蛋白和钙。
Chicken broth鸡汤Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
5-liter pot, slotted spoon, paper towels, potato masher or fork5升锅、漏勺、厨房纸、压泥器或叉
Make it a balanced meal营养搭配建议
Make it a meal: soup + a green salad for fiber + crusty bread or a grilled cheese for carbs and protein.汤变正餐：汤＋绿叶沙拉补纤维＋烤面包或芝士吐司补碳水和蛋白。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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