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Shrimp And Potato Chowder

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Adapted from a recipe by Martha Giddens Nesbit, originally seen in Savannah Magazine.

Chowder is thick, chunky seafood soup, which when made New England-style is made with milk or cream

secret to producing this delectable dish: homemade shrimp stock, by simmering the shrimp shells in a salted water. The water turns very pink after about 20 minutes.

Ingredients You'll Need

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 medium yellow onion, minced
2 cups shrimp stock (directions below)
3 small potatoes, peeled and cubed
1 cup whipping cream *
1/4 cup dry sherry
1 1/2 pounds shrimp, shelled and roughly chopped
· Chopped fresh parsley for garnish

Optional for “lighter“ version:
Replace the whipping cream with 1 cup whole milk instead



Make a roux with 1 Tbsp. butter, and 1 Tbsp. flour. Add small amount of milk into roux gradually mixing rest of milk into until smooth.

In a heavy bottomed saucepan, heat olive oil and butter over medium heat. Add garlic and onion and cook on low until onion is soft, about 5 minutes. Add shrimp stock and potatoes. Cook over medium heat about 15 minutes, until potatoes are tender. Add whipping cream and sherry. Stir well. Stir in shrimp and simmer until shrimp are cooked through, about 8-10 minutes. Taste for seasoning. Add salt if needed. Add a generous grinding of fresh pepper. Garnish with fresh chopped parsley if desired.

To make shrimp stock: Place shrimp shells in a saucepan. Pour 3 cups of water over shells. Add 1 teaspoon salt. Simmer shells for about 1 hour, reducing sock to 1/3. Strain stock before using in recipe. Discard shells.

Serves 4.

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