Em's Shrimp Chowder

Submitted by Pencil2Paper

"This recipe is perfect for a rainy day in warm or cool weather."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 small onion, chopped
• 2 tablespoons extra virgin olive oil
• 3 -4 large yukon gold potatoes
• 8 ounces frozen vegetables
• 3 -4 cups chicken stock
• 1⁄2 cup half-and-half
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (6 ounce) can shrimp

directions

1. Heat the olive oil in the pan and add the onion. Saute until tender.
2. Chop the potatoes into cubes while the onion is cooking, and then add them to the pot.
3. Cook until the potatoes become tender, and then add the frozen vegetables and one cup of the stock.
4. Bring to simmer. In the meantime, mix the corn starch with the water and add to the pot.
5. Bring to boil so corn starch can thicken, and then add the rest of the stock.
6. Simmer until frozen veggies are thawed and potatoes are fork tender.
7. Add the half and half and shrimp, and simmer until shrimp are warmed.
8. Serve hot with crackers or crusty bread.