Shrimp Chowder (Print Version)
# Ingredients:
01 -
1/2 tsp celery salt.
02 -
1/4 tsp black pepper.
03 -
1 tsp garlic powder.
04 -
2 tbsp butter, unsalted.
05 -
2 cans cocktail shrimp (106g each), rinsed and drained.
06 -
1/2 cup parsley, finely chopped.
07 -
1/2 cup shredded cheddar.
08 -
1 cup water, brought to a boil.
09 -
1/2 cup Swiss cheese, shredded.
10 -
3 medium russet potatoes, diced into cubes.
11 -
2 1/2 cups milk.
12 -
1/4 cup celery, chopped small.
13 -
1 yellow onion, diced fine.
14 -
1/2 tsp table salt.
# Instructions:
01 -
Grab a large pot, heat it to medium, and melt the butter. Toss in the onions and sauté until they're softened—just don’t let them get brown.
02 -
Into the pot, pour in the boiling water and add the celery, potato cubes, salt, garlic powder, celery salt, and a bit of black pepper. Adjust heat to medium and let everything cook until the potatoes feel soft when poked, about 15 minutes.
03 -
Turn the heat down to medium-low, then pour in the milk and mix in the shrimp. Gently stir now and then as it heats for 5 to 7 minutes.
04 -
Okay, now sprinkle in the Swiss cheese, cheddar, and parsley. Stir everything until the cheeses blend fully into the chowder.
05 -
Ladle into bowls and, if you’re a parsley fan, scatter a bit more on top before eating.
# Notes:
01 -
Cook the onions gently, keeping them soft but not browned for the best taste.
02 -
Shred cheese yourself—it’s smoother and melts better.
03 -
Extra parsley artfully tossed on top makes it both prettier and tastier.