Description
A delightful chowder that combines creamy flavors with succulent shrimp and tender potatoes, perfect for cozy family dinners.
Ingredients
Scale
- 2 large onions, cut into thin wedges
- 1/4 cup butter or margarine
- 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 (8 ounces) shredded sharp cheddar cheese
- 1 1/2 cups corn
- 1/4 cup minced fresh parsley
Instructions
- Heat your soup kettle or Dutch oven over medium heat. Sauté the onions in the butter until they become tender and fragrant, about 5 to 7 minutes.
- Add the cubed potatoes, water, salt, and pepper, bringing the mixture to a rolling boil.
- Reduce the heat and cover the pot, allowing it to simmer for 15 to 20 minutes, or until the potatoes are soft and tender.
- Stir in the uncooked shrimp and cook for another 5 minutes, until the shrimp turn pink.
- In a separate large saucepan over low heat, heat the whole milk and gradually stir in the shredded sharp cheddar cheese until melted.
- Combine the creamy milk and cheese blend with the potato and shrimp mixture, adding the corn and heating everything through without boiling.
- Stir in the fresh parsley right before serving.
Notes
For added flavor, consider sautéing garlic with the onions or adding a dash of cayenne pepper. Adjust the chowder consistency with extra broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg