Is shrimp chowder really a chowder or is it a soup? Google dictionary defines chowder as a rich soup typically containing fish, clams, or corn with potatoes and onions. This recipe is made with shrimp, corn, potatoes and cheddar cheese but is in a lighter broth making it similar to a soup.
A soup is usually made with stock or broth. It can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick. Did you know chowder gets it name from the French world for cauldron, the pot the French fishermen would cook their fish stew in.
I like to think of shrimp chowder as a rich soup. It doesn’t have a strong fishy taste and the chunks of tender potato and lovely shrimp is so satisfying. Serve as a main dish entrée with homemade bread or pair with a sandwich.
How to make shrimp chowder
Start by grating 2-cups (8-ounces) sharp cheddar cheese.
Peel and dice 3 cups potatoes (about 3/4-inch cubes).
The fish counter had a great price on medium sized fresh, peeled and deveined shrimp. Since I couldn’t find small shrimp, I just had to cut them in half. If your shrimp are small you won’t need to cut them.
Peel 2 large onions and thinly slice into wedges.
In a soup kettle or Dutch oven, sauté onions in butter over medium heat until tender, 5-7 minutes.
Add the potatoes to the pot.
Pour in 1 cup water and add 2 teaspoons salt, 1/2 teaspoon pepper, and 2 teaspoons Old Bay Seasoning; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally or until potatoes are tender.
There will not be much liquid in the pot as the vegetables cook. Add a splash of additional water if needed to prevent sticking and do not drain when the potatoes are tender.
Next, add the shrimp to the pot.
Cook and gently stir until the shrimp turn pink, about 5 minutes.
Making the broth for shrimp chowder
In a large saucepan over low heat, heat 6 cups whole milk until hot.
Add the cheese to the hot milk.
Stir until the cheese is melted, but do not boil.
Add the milk/cheese to the potato mixture; heat through (do not boil).
Add the corn to the pot.
Stir in the parsley and serve.
Shrimp Chowder
Yield: 12 servings (about 3 quarts)
INGREDIENTS
- 2 large onions, cut into thin wedges
- 1/4 cup butter or margarine
- 3 cups cubed peeled potatoes small dice (1/2-inch)
- 1 cup water + more if needed
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon old bay seasoning
- 2 pounds uncooked small shrimp, peeled and deveined
- 6 cups whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 1/2 cup corn
- 1/4 cup minced fresh parsley
DIRECTIONS
In a soup kettle or Dutch oven, sauté onions in butter over medium heat until tender, 5-7 minutes.
Add potatoes, water, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender (do not drain).
Add the shrimp; cook until shrimp turn pink, about 5 minutes.
In a large saucepan over low heat, heat milk.
Stir in the cheese until melted but do not boil.
Add the milk/cheese to the potato mixture along with the corn; heat through (do not boil).
Stir in the parsley.
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