Upon getting home from work, JR declared he wanted soup because he hadn't been able to warm up all day. We went from having 80 degree temperatures a few weeks ago down to 20 degree lows this week. I wish Mother Nature would make up her mind and stop teasing us! But had that been the case, I may not have been able to share this with you so I'll accept it for what it is.
I did a quick Google search for Shrimp Chowder and came up with this recipe from Epicurious. It was a good starting point from which I adapted to boost the flavors and use up what I had on hand. This was creamy, chunky, mild yet flavorful and definitely satisfying!
Here is what you'll need:
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 Tbsp sofrito (I used Goya frozen)
- 1 ginormous potato, diced (~2 medium-large potatoes)
- 1 clove garlic, minced
- salt and pepper
- 4 cups seafood stock
- 1 tsp seasoned salt
- 1 lb raw shrimp, shelled and deveined
- 1 cup corn
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 cup 2% milk
Add seafood stock and simmer over medium heat for about 10-15 minutes, stirring and scraping the bottom of the pot from time to time to loosen the brown bits, until potatoes are cooked. Meanwhile season shrimp with seasoned salt.
When potatoes are cooked, add remaining ingredients to the Dutch oven. Bring chowder up to barely a simmer for about 5-8 minutes until shrimp are pink and cooked through. Be careful to not bring this to bubble or boil. Serves 6.
Source: Adapted from Epicurious
This sounds SO good right now, as I stare at the rain pouring down outside. This weather is so funky. 60s today and then 80s over the weekend. Sheesh!
ReplyDeleteThe weather here has been all over the map too!
ReplyDeleteThis sounds sooo yummy!
ReplyDelete