Why a Shrimp Chowder?
It’s cold, it’s snowing, and quite frankly we all feel crappy. I wanted to make something that was quick, delicious, hearty, and it could include shrimp in it. Shrimp is one of the few sea foods that my husband actually eats without argument. I love chowders and I love changing them up a bit, so I decided to make a shrimp chowder. I skimmed some recipes, and none of what I saw sounded good, so I decided to invent my own, with the normal chowder base. Anyone who knows me, knows that I love to cook, and I love to invent recipes. With the prep time, this took me only 45 minute to make. It was a hit, even my mom’s home health nurse loved it! She loves to cook herself, so coming from someone like her, that meant a lot!
Doesn’t that look delicious?! I’m going to share this recipe with you, because you have to try it for yourself!
- 1 head of garlic minced
- 2 bunches of green onion chopped
- 1 cup sweet red pepper diced or chopped (1 big pepper)
- 1lb. new potatoes diced
- 3-4 celery spears sliced thin or chopped
- 1 1/2 lbs. shrimp – peeled and de-veined
- 4 cups low-sodium chicken broth
- 1 1/4 cups milk
- 1/2 cup heavy whipping cream
- 1/4 cup flour
- 1 Tbsp fresh parsley chopped
- 1 Tbsp Tony Chachere’s Seasoning (Why? Because it has everything including Salt!)
- 1/2 tsp Worcestershire Sauce (optional
- Add the chicken broth to a 4 qt pot.
- Add the veggies, and bring to a boil.
- Bring the heat down and let it simmer for about 15 minutes or until the veggies are tender.
- With a potato masher, mash the veggies, but leave some whole too. What this does is release the starches from the potato which will help with the thickening. You don’t want to mash or puree the all of them, because you still want to see your veggies!
- Bring it to another boil and let it boil for about to minutes to help the starches do their work.
- Stir in the milk.
- While stirring let it boil for another 2 minutes
- mix the whipping cream and flour until smooth and gradually add it to the pot while stirring. (I used a whisk to make sure that there were no flour clumps in the chowder.
- Let it come to a boil and leave it alone for another 3 minutes or until thick.
- Add the rest of the ingredients including the shrimp.
- Let cook for another 2-3 minutes or until the shrimp are pink and cooked through.
- Garnish with some parsley or left over green onions
- Serve and Enjoy!
Why Do I Use Tony Chachere’s Seasoning?
The answer is simple. As I stated above, it has everything! When making chowders I love to add a little kick to them which usually includes cayenne pepper and paprika. My husband turned me on to Tony Chachere’s when we were first married. It really is one of my favorite seasonings. It provides the right amount of heat and salt to your dish; and a tablespoon, or less goes a long, long way.
What Do You Serve This With?
I love to serve my soups or chowders with either some crackers or in a bread bowl. I love to accompany them with a nice light salad as well. Realistically, chowders are heartier than soups and something light on the side is perfect. This is comfort food at its best, and you don’t want to dress it up too much. After all the veggies are all there!
I hope you enjoyed this recipe as much I did making it and sharing it with you! What are some of your winter favorites?!