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Shrimp Chowder Recipe

100% would make again

Pretty pink shrimp and green parsley dot this golden chowder. It's a rich and satisfying first course or main meal. —Anne Bennett, Hockessin, Delaware

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12 Servings
Prep: 5 min. Cook: 30 min.

Ingredients

2 large onions, cut into thin wedges
1/4 cup butter, cubed
3 cups cubed peeled potatoes
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned pepper
2 pounds uncooked small shrimp, peeled and deveined
6 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup minced fresh parsley

Directions

In a soup kettle or Dutch oven, saute onions in butter until tender. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender (do not drain). Add shrimp; cook until shrimp turn pink, about 5 minutes.
In a large saucepan over low heat, heat milk. Stir in cheese until melted (do not boil). Add to potato mixture; heat through (do not boil). Stir in parsley. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 276 calories, 14 g fat (9 g saturated fat), 159 mg cholesterol, 737 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Shrimp Chowder published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p180

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Ingredients