Shrimp Chowder

Soups & Stews | November 3, 2015 | By

An excellent soup to add to your favorites! Rich broth, tender veggies and succulent shrimp, amazing taste, very little time!

Serves 4

• 1 lb red potatoes, cubed
• 2 1/2 cups of chicken broth
• 3 celery ribs, chopped
• 8 green onions, chopped
• 1/2 cup chopped red bell pepper
• 1 tsp of salt
• 1/2 tsp of pepper
• 1 1/2 cups of whole milk
• 1/4 C of flour
• 1/2 C of evaporated milk
• 1 tsp of Worcestershire sauce
• 1/2 tsp of paprika
• 2 Tbs of fresh parsley, chopped
• 1 1/2 lbs of uncooked medium shrimp, peeled and deveined


In a large saucepan, add potatoes, broth, celery, onions, red pepper and salt & pepper, bring to a boil.Reduce heat, cover and simmer for 20 minutes or so or until the veggies are fork tender. Stir in the milk and gently mash the veggies with a pastry blender, leaving plenty of chunks. Combine the flour and evaporated milk until smooth, stir into the veggie mixture.Bring to a boil, cook and stir for 2 minutes until thickened. Stir in the Worcestershire, paprika and parsley. Return to a boil, add in the shrimp and cook until shrimp turn pink, just a few minutes. Give it a taste and add more salt if needed. Spoon into soup bowls and garnish with a little more chopped parsley. Bon Appetit!





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