Thursday, May 3, 2012

Shrimp Chowder

This is the recipe I started with...Shrimp Chowder.

And this is what I ended up with....

  • 2/3 cup sliced celery
  • 1/2 cup finely diced onion
  • 2 tablespoons butter
  • 1 (8 ounce) package cream cheese, diced
  • 2 cups milk
  • 3 medium potatoes, cubed
  • 1 large carrot, diced
  • 1 pound shrimp, thawed and drained and shelled
  • 2 tablespoons dry white wine
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • To taste, 
  • garlic powder
  • pepper
  • cayenne pepper
  • cajun seasoning
  • Texas Pete
  • gumbo file
  • parsely

Boil the potatoes and carrot in the chicken broth until tender.
In soup pot, saute the celery and onions in butter until translucent.
Add the cream cheese and milk to the onions and celery and cook until cream cheese is melted.
Add the potatoes, carrot and chicken broth to the soup pot
Add the spices and let simmer.  Stir occasionally so bottom doesn't burn.
A few minutes before you are ready to eat, add the shrimp and cook until pink.

Would have been especially delicious in a bread bowl!

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