Creamy Shrimp and Potato Chowder
A velvety chowder combining succulent shrimp and tender potatoes, perfect for family gatherings or a cozy night in.
Ingredients
Chowder Base
- 2 large large onions, cut into thin wedges
- 1/4 cup butter or margarine
- 3 cups cubed peeled potatoes (1/2-inch dice)
- 1 cup water (plus more if needed)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Old Bay seasoning
- 2 pounds uncooked small shrimp, peeled and deveined fresh or frozen
- 6 cups whole milk can use low-fat for a lighter option
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups corn
- 1/4 cup minced fresh parsley for garnish
Instructions
Preparation
- In a soup kettle or Dutch oven, melt the butter over medium heat and add the onions. Sauté them for about 5-7 minutes until they become tender and translucent.
- Add the cubed potatoes, water, salt, and pepper to the kettle. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for 15-20 minutes until the potatoes are tender and easy to pierce with a fork.
- Once the potatoes are cooked, add the peeled shrimp. Cook until the shrimp turn pink, which should take around 5 minutes.
- In a separate large saucepan, heat the whole milk over low heat. Gradually stir in the sharp cheddar cheese until it melts, stirring continuously to ensure it doesn't boil.
- Pour the milk and cheese mixture into the pot with the potato and shrimp mixture. Add the corn, mixing everything well, and heat through without boiling.
- Finally, stir in the minced parsley for a fresh garnish.
Notes
For extra depth of flavor, sauté some garlic along with the onions, or add diced celery for a crunchy texture. Feel free to experiment with spices; adding a pinch of cayenne or paprika can give the chowder a nice kick. This chowder is delightful on its own, but serving it with crusty bread or warm biscuits makes for a complete meal.