Creamy Shrimp and Potato Chowder
A velvety soup filled with tender shrimp, hearty potatoes, and rich cheddar, all infused with a hint of Old Bay seasoning.
Ingredients
Vegetables and Fats
- 2 large onions, cut into thin wedges
- 1/4 cup butter or margarine for rich flavor
- 3 cups cubed peeled potatoes (1/2-inch dice) for heartiness
- 1 cup water plus more if needed
- 2 teaspoons salt to enhance the flavors
- 1/2 teaspoon pepper for a subtle kick
- 1 teaspoon Old Bay seasoning to give it that iconic taste
Protein and Dairy
- 2 pounds uncooked small shrimp, peeled and deveined for protein
- 6 cups whole milk creating a creamy base
- 2 cups shredded sharp cheddar cheese for richness
Additional Ingredients
- 1 1/2 cups corn for sweetness and texture
- 1/4 cup minced fresh parsley for garnish and freshness
Instructions
Preparation
- In a soup kettle or Dutch oven, add the sliced onions and butter over medium heat. Sauté for about 5-7 minutes until the onions become tender and translucent.
- Add the cubed potatoes, water, salt, and pepper to the kettle. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes until the potatoes are tender.
- Toss the peeled and deveined shrimp into the pot and cook until they turn pink, approximately 5 minutes.
- In a separate saucepan over low heat, pour in the whole milk and gradually stir in the shredded cheddar cheese until melted. Avoid boiling.
- Pour the cheesy milk mixture into the potato and shrimp mixture, add the corn, and heat thoroughly without boiling. Stir in the minced parsley before serving.
Notes
Consider adding extra vegetables like diced carrots or celery. Experiment with different cheeses or adjust the consistency by adding more milk or water as needed.