New England Shrimp Chowder

Submitted by FLUFFSTER

"This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Yields: 14 cups

ingredients

• 1 1⁄2 lbs fresh shrimp, unpeeled, medium size
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup red bell peppers or 1 cup green bell pepper
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1⁄2 cup all-purpose flour
• 32 ounces chicken broth (fresh, or 2 16 oz. cans)
• 4 cups potatoes (peeled and finely chopped)
• 1 cup carrot, chopped
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 - 1⁄2 teaspoon white pepper, ground
• 1⁄4 teaspoon dried thyme
• 2 bay leaves
• 2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
• 1 (15 ounce) can cream-style corn
• 1 teaspoon hot sauce (more or less, to your liking)

directions

1. Peel shrimp, and devein, if desired; set aside.
2. Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
3. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
4. Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
5. Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
6. Remove and discard bay leaves.

Reviews

[gabbysowner]

Very Good - will make again. Thanks.