Creamy Shrimp and Potato Chowder
A comforting chowder with succulent shrimp and tender potatoes enveloped in a rich, creamy base, perfect for family dinners.
Ingredients
Vegetables
- 2 large onions, cut into thin wedges
Fats
- 1/4 cup butter or margarine
Main Ingredients
- 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
- 6 cups whole milk
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 1/2 cups corn
- 1/4 cup minced fresh parsley for garnish
Instructions
Preparation
- Sauté the onions in butter over medium heat for about 5-7 minutes until tender and fragrant.
- Add the cubed potatoes, water, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes until the potatoes are tender. Do not drain.
- Add the shrimp and cook until they turn pink, which should take about 5 minutes.
Cheese Mixture
- In a separate saucepan over low heat, warm the milk and stir in the shredded cheddar cheese until melted, without boiling.
Combine
- Combine the milk and cheese mixture with the potato and shrimp mixture, adding in the corn. Heat through at a low temperature without boiling.
- Toss in the minced parsley for garnishing.
Notes
For added flavor, consider adding garlic powder or lemon juice. You may mash a portion of the potatoes for a thicker chowder.