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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Pretty pink shrimp and green parsley dot this golden chowder. It's a rich and satisfying first course or main meal. —Anne Bennett, Hockessin, Delaware Ingredients:
2 large onions, cut into thin wedges |
1/4 cup butter, cubed |
3 cups cubed peeled potatoes |
1 cup water |
2 teaspoons salt |
1/2 teaspoon seasoned pepper |
2 pounds uncooked small shrimp, peeled and deveined |
6 cups milk |
2 cups (8 ounces) shredded sharp cheddar cheese |
1/4 cup minced fresh parsley |
Directions:
1. In a soup kettle or Dutch oven, saute onions in butter until tender. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender (do not drain). Add shrimp; cook until shrimp turn pink, about 5 minutes.
2. In a large saucepan over low heat, heat milk. Stir in cheese until melted (do not boil). Add to potato mixture; heat through (do not boil). Stir in parsley. Yield: 12 servings (about 3 quarts).
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