I was wondering through the grocery store yesterday with no real plan for dinner which for me is usually not a good idea, but in this case my inspiration came in the form of some beautiful shrimp.
I knew instantly that dinner would be shrimp chowder
The green onions are completely optional but, I had them so I threw them in……plus I like the way they look in the chowder.
get everything chopped into small pieces
do a better job than I did…….I started out OK on the green onions, and the celery wasn’t too unevenly chopped, but the onions were a little wonky
put about 4 tablespoons of olive oil in your pan then toss in the veggies
add a pinch of salt and pepper…………you’ll add more later once you’ve gotten close to the end, sometimes broth can be a little salty so don’t over do it now
peel about 4 gold potatoes, or russet, or red, or any other kind of potato you like
put a couple of tablespoons of butter in with the veggies……..you knew I’d add butter
next add 1 - 32 oz box of broth……… “box of broth” every time I write that it sounds so funny in my head
drop in one bay leaf
followed by a good size pinch of parsley and a small pinch of thyme
toss in the chopped potatoes
and one finely chopped garlic clove
pour in 2 cups of milk
I tasted it and decided to add a little more salt and pepper
I put in a few good shakes of cayenne pepper………..yum!
next I added 1 – 1/2 cups of heavy cream
next I made a roux to thicken the chowder
I used 1/2 cup of butter and 1/2 cup of self rising flour
cook the roux for a few minutes until it starts to turn light tan in color
pour it all in at once and give it a big stir
you can see the roux doing its thing
fish out the bay leaf
then add you shrimp
the shrimp will only take about 3 minutes to cook so you can eat right away
I used about 1 pound because I wanted it to be really shrimp-y
it was perfect!
then guess who came walking in and couldn’t wait for a bowl
I poured him one anyway……….and then another!
perfect for a rainy cold night
the wanna be country girl – Caroline
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