Recipe

New England Shrimp Chowder Recipe

Print Recipe

Ingredients

2 c half-and-half, . (or equal parts milk & cream, half & half has 10-12% milk fat) .
1 c onions, sliced .
1/4 tsp dried thyme .
1 c red bell peppers or green bell peppers .
3 garlic cloves, minced .
1 tsp hot sauce (more or less, to your liking) .
1/2 tsp salt (to taste) .
1/4-1/2 tsp white pepper, ground .
1 (15 oz) can cream-style corn .
32 oz chicken broth (fresh, or 2 16 oz. cans) .
1 tbsp vegetable oil .
4 c potatoes (peeled & finely sliced) .
1/2 c all-purpose flour .
1 1/2 lbs fresh shrimp, unpeeled, medium size .
2 bay leaves .
1 c carrots, sliced .
1 c celery, sliced

Directions

Step #1 Peel shrimp, & devein, if desired; set aside.
Step #2 Cook onion, celery, & garlic in 1 tbsps oil in large Dutch oven, about 8 mins, bell pepper, stirring often,or until garlic is tender.
Step #3 Add flour & cook, stirring constantly, 1 min.
Step #4 Gradually stir in the chicken broth & next 6 ingredients.
Step #5 Bring to a boil; reduce heat, stirring often, & let simmer, 20 mins or until potatoes are tender.
Step #6 Stir in half & half,corn, & hot sauce; return to a boil.
Step #7 Add peeled shrimp; cook, stirring often, 5 min, or until the shrimp turn pink.
Step #8 Remove & discard bay leaves.
Enjoy the New England Shrimp Chowder recipe

Viewing New England Shrimp Chowder Receipe