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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is not your average ordinary chowder! Ingredients:
6 tablespoons butter |
3/4 cup celery, chopped |
1/2 cup carrot, shredded |
1/2 cup onion, chopped |
1/2 cup flour |
1 teaspoon crushed thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup tomato puree |
4 cups milk |
1 1/2 cups chicken broth |
12 ounces cooked baby shrimp |
7 ounces gouda cheese, shredded |
1/2 cup white wine |
Directions:
1. Melt butter in a 4 quart dutch oven; saute vegetables until tender.
2. Stir in flour and seasonings until smooth; remove from heat.
3. Stir in tomato puree then gradually stir in milk and broth.
4. Bring to a boil stirring constantly. Boil for 1 minute.
5. Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
6. Stir in shrimp and heat to serving temperature.
7. Just before serving, stir in wine.
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