New England chowder is one of our favorite soups and this shrimp chowder version is a great riff on the clam chowder staple that we know so well. It is hearty and warm and perfect for a cool night. Serve with a salad and oyster crackers or bread, and you will have a very filling meal. I buy frozen shrimp and use it in the winter months…and fresh shrimp when available in the summer months.

Shrimp Chowder

Lydia Menzies

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Ingredients

  

• 1 onion
• 2 TBSP butter
• 1 cup chicken broth
• 3 medium potatoes, peeled and chopped
• 1/4 cup celery, chopped
• 2 1/2 cups milk
• 12-16 oz. Laughing Cow cheese triangles
• 1 lb. shrimp, peeled and deveined
• 1/4 tsp black pepper
• 3 TBSP fresh parsley, minced

Instructions

 

• Add butter to Dutch oven or large pot. Melt butter and add onions. Cook onions until they are tender/translucent.
• Add chicken broth to pot and bring to a boil.
• Add cheese and whisk until broth is smooth and cheese has melted.
• Add potatoes and celery and let simmer for about 15 mins to let potatoes soften.
• Lastly, add milk and shrimp and cook for 3-5 mins. until shrimp turn pink.
• Ladle into in bowls, garnish with pepper and parsley.
• Enjoy!