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
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
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!
GET SUPPER CLUB EMAILS!
Your secret ingredient for staying informed! Be the first to know about exclusive events, fresh party ideas, and insider tips
