Creamy Shrimp and Potato Chowder
A delightful chowder combining shrimp and tender potatoes in a rich, velvety broth, perfect for chilly evenings and family gatherings.
Ingredients
Base ingredients
- 2 large onions, cut into thin wedges
- 1/4 cup butter or margarine For sautéing onions
- 3 cups cubed peeled potatoes (1/2-inch dice)
- 1 cup water (plus more if needed) Adjust for consistency
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Old Bay seasoning
Main ingredients
- 2 pounds uncooked small shrimp, peeled and deveined Use fresh or thawed
- 6 cups whole milk Do not boil
- 2 cups shredded sharp cheddar cheese (8 ounces) For a creamy texture
- 1 1/2 cups corn Can use fresh or frozen
- 1/4 cup minced fresh parsley For garnish
Instructions
Cooking the base
- In a large soup kettle or Dutch oven, melt the butter over medium heat.
- Add the onions and sauté until tender and fragrant, about 5-7 minutes.
- Incorporate the cubed potatoes, water, salt, and pepper, then bring to a gentle boil.
- Reduce heat, cover, and let it simmer for 15-20 minutes until potatoes are tender.
Final assembly
- Gently stir in the shrimp and cook until they turn pink, about 5 minutes.
- In a separate saucepan, heat the whole milk over low, adding shredded cheddar until melted.
- Combine the cheese mixture with the chowder, then stir in the corn.
- Finish with fresh minced parsley before serving.
Notes
For a twist, substitute half of the water with clam broth, or add a dash of cayenne for spice. Feel free to include leftover vegetables like carrots or celery.