Shrimp Chowder
"I love shrimp, and I love soups. This combines both loves quite well, an offers a great alternative to the usual soups and shrimp dishes."
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 tablespoon butter
- 1 celery rib, minced
- 2 tablespoons shallots, minced
- 1 (8 ounce) bottle clam juice
- 1 medium potato, peeled and diced
- 1 bay leaf
- 1⁄4 teaspoon dried thyme, crushed
- 3⁄4 cup half-and-half
- 1⁄2 lb small fresh shrimp, peeled and deveined
- salt
- white pepper
directions
- In medium saucepan, melt butter. Saute celery and shallots for 5 minutes.
- Add clam juice, potato, bay leaf, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (about 10 minutes).
- Add half-and-half and shrimp. Simmer over low heat until shrimp are cooked through, about 10 minutes.
- Season with salt and white pepper to taste.
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Reviews
-
Great tasting chowder. I love using the clam juice, it gives it a real taste of the sea. The only thing I would do differently is to add some cornstarch to the milk (I used fat free evaporated milk) before adding it to thicken the soup a bit. This is sure easy to make and a plus is that it used things I usually have on hand.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
