Tangy Bay Shrimp Chowder
INGREDIENTS:
1/2 cup butter (1 cube)
1 large onion, coarsely chopped
2 cups celery (4 stalks), finely chopped
3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed. Do not whip.)
2-1/2 cups half and half
1 cup dry white wine
1-1/2 pounds cooked bay shrimp, divided
Salt and white pepper
Shrimp, parsley and chopped green onion for garnish
TO PREPARE:
In a large stockpot over medium heat, melt butter. Add onion and celery. Sauté until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)
Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion.
INGREDIENTS:
1/2 cup butter (1 cube)
1 large onion, coarsely chopped
2 cups celery (4 stalks), finely chopped
3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed. Do not whip.)
2-1/2 cups half and half
1 cup dry white wine
1-1/2 pounds cooked bay shrimp, divided
Salt and white pepper
Shrimp, parsley and chopped green onion for garnish
TO PREPARE:
In a large stockpot over medium heat, melt butter. Add onion and celery. Sauté until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)
Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion.
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