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Shrimp and Potato Chowder
Ready Time: 60min
Prep Time: 15min
Cook Time: 45min
Recipe by: Potatoes USA
Tender shrimp and yellow potatoes slow simmered in a cream-based sauce with aromatic vegetables, corn, and fresh herbs.
2 tablespoons (56g) Unsalted Butter
½ cup (75g) Yellow Onions, chopped ½ inch dice
¼ cup (40g) Celery, chopped ¼ inch dice
¼ cup (40g) Carrots, chopped ¼ inch dice
¼ cup (40g) Fennel, chopped ¼ inch dice (optional)
¼ cup (58g) All Purpose Flour
64 ounces (2 liter) Seafood Stock (Vegetable Stock can be subbed)
¾ cup (180ml) Heavy Cream
2 cups (130g) Yellow Potatoes, diced 1 inch cubes
16 ounces (453g) 41/50 Medium Shrimp, peeled and deveined
1-1/2 teaspoons (2g) Kosher Salt
1 teaspoon (1g) Freshly Ground White Pepper
¼ cup (2g) Fresh Chives, chopped
1 tablespoon (1g) Fresh Tarragon, chopped
1 each Lemon, zested and juiced
Prep Time: 15min | Cook Time: 45min
In a large pot heat the butter over medium heat.
When the butter is melted add the onions, celery, carrots, and fennel. Sauté the vegetables, stirring constantly to avoid any color on the vegetables (2-3 minutes).
Dust the flour across the top of the vegetables and stir the flour into them. Using a whisk, slowly drizzle in the stock, stirring while pouring till combined.
Stir in the heavy cream and add the potatoes. Bring the soup to a simmer and cook until the potatoes are just fork-tender.
Add in the shrimp and simmer for 3-5 minutes or until the shrimp is opaque and pink.
Adjust the seasoning with the salt to your liking, the amount of salt you add here will vary depending on how salt the shrimp are.
Stir in the white pepper, chives, tarragon, lemon zest, and lemon juice.
Serve immediately and enjoy!
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