Shrimp Chowder

Shrimp Chowder
Chef's notes

Recipe from Evelyn Bowman

Our friends Evelyn and Larry Boman invited us for comfort food on a chilly Florida night (yes chilly Florida night!). As always, our hosts were gracious, menu well selected and food delicious. 

Most special was Evelyn’s Shrimp Chowder. As New Englanders, Nancy and I know chowders and hers was terrific. Knowing I’d be blown away with its simplicity, she grinned as she handed me her detailed recipe card. 

Preparations are minimal, ingredients mostly prepackaged, economical brands used, and assembly quite easy. 

Evelyn said don’t be afraid to customize proportions to your taste. Adjust proportions of milk and cream for preferred consistency. Add more shrimp or alter spices and/or heat with pepper flakes. ¼ teaspoon of red pepper flakes proved perfect.

Her chowder was made earlier. Shrimp added and cooked just before we arrived. 

Recipe makes about 9-cups.

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Shrimp Chowder

Ingredients

  • 1 bunch green onions
  • 2 T Butter
  • ¼ - ½ teaspoon Red pepper flakes
  • ¼ teaspoon garlic powder
  • Pinch black pepper
  • 8 oz. cream cheese, room temperature
  • 3 10.5 oz. cans of condensed cream of potato soup*
  • 1 10-14 oz. can whole corn drained
  • 1 soup can of whole milk
  • 1 soup can of heavy cream
  • 10 oz. shelled frozen shrimp
  • Oyster crackers

* Great Value brand or similar

Instructions

  1. Remove tips from green onions; coarsely chop.

  2. Sauté onion in butter until translucent. Add red, black pepper, and garlic powder. Lower heat.

  3. Add cream cheese to the pot. Melt while mashing with a folk. Add a little milk if needed to help. Be careful not to burn.

  4. Add condensed soup, corn, milk, and cream. Simmer while stirring until well combined.

  5. Before company arrives, simmer with shrimp.

  6. Chowder is ready when hot but not boiling and shrimp is just cooked through. Serve with oyster crackers. ENJOY!
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