Simple Shrimp Chowder
A recipe adapted from a 1992 issue of Woman's Day. This recipe was from an article on family recipe traditions during the holidays. The person who shared this recipe said this was a recipe her family makes for Christmas Eve. You might also want to make a few extra shrimp to use whole as a garnish on top of each bowl.
- Ready In:
- 1⁄2 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 cups water
- 1 lb medium raw shrimp, peeled,deveined,thawed if frozen,cut in bite sized pieces
- 3 cups frozen hash brown potatoes (the diced kind)
- 1 1⁄2 teaspoons salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 4 cups milk
- 1⁄2 cup half-and-half or 1/2 cup light cream
- 4 ounces cheddar cheese, shredded
- 1⁄4 cup fresh parsley, chopped
- Saute onions in butter in a large skillet until tender, about 5 minutes or so.
- Add water and bring to a boil.
- Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
- Remove shrimp and place in a covered bowl.
- Add potatoes to the same pan, and season with salt & pepper to taste.
- Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
- Add milk and half and half and bring to just a boil, stirring occasionally.
- Once it just comes to the boil, remove from heat and stir in the cheese until melted.
- Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.
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This was wonderfully appealing and tasted marvelous. It is perhaps thinner than other chowders but is just fine as is because of all the vegetables and shrimp. I took some other reviewers' suggestions to heart and made my own hashbrowns by cubing and parboiling some potatoes, setting some aside to be fried for a garnish. I used skim and evaporated milk and fish stock made from shrimp shells rather than the water. I can appreciate why this is your friend's Christmas Eve tradition, Heather.3Reply