TANGY BAY SHRIMP CHOWDER

 

  • Cooking Time:
  • Servings: 4-6
  • Preparation Time:

Ingredients

  • 1/2 cup butter (1 cube)
  • 1 large onion, coarsely chopped
  • 2 cups celery (4 stalks), finely chopped
  • 3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed. Do not whip.)
  • 2-1/2 cups half and half
  • 1 cup dry white wine
  • 1-1/2 pounds cooked bay shrimp, divided
  • Salt and white pepper
  • Shrimp, parsley and chopped green onion for garnish

Directions

  • TO PREPARE:
  • In a large stockpot over medium heat, melt butter. Add onion and celery. Sauté until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)
  • Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion.
  • SERVES: 4 - 6

Notes

Categories: Chowder  Shellfish  Soup  Stove 

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