Shrimp Chowder
Potato Soup with Shrimp and Dill
Servings Prep Time
8 20minutes
Cook Time
60minutes
Servings Prep Time
8 20minutes
Cook Time
60minutes
Ingredients
  • 1/2 stick of butter or margarine
  • 1 small oniondiced
  • 2 carrotsdiced
  • 1tablespoons all-purpose flourI use wheat flour
  • 4 medium russet potatoespeeled and cubed
  • 4+cups low fat milk
  • 2cup chicken bouillon cubesdissolved in 1/2of the above milk (heat in microwave), I use bouillon granules.
  • 1+cup half-and-half
  • 1teaspoon salt
  • 1/4teaspoon pepper
  • 1pound medium shrimp
  • 1tablespoon minced garlic
  • Bacon piecesfor garnish
  • Grated sharp Cheddarfor garnish
  • Dillfor garnish
Instructions
  1. In a 4-quart saucepan, melt half of the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.
  2. Whisk in the flour and cook for 1 minute.
  3. Add the potatoes, 3-4 cups of milk.
  4. I just add the milk until it covers the potatoes, I don’t really measure.
  5. Add the 2 cups of milk with dissolved bouillon cubes.
  6. Cook over medium heat for 15-20 minutes, until the potatoes are very soft.
  7. Take a potato masher and mash some of the potatoes.
  8. This will make the thick chowder texture.
  9. While the potatoes are cooking, in a small saucepan, add the shrimp, garlic and rest of the butter.
  10. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat.
  11. Add the shrimp, butter and garlic mixture to the soup and stir well.
  12. Add the half-and-half, salt, and pepper.
  13. Simmer for 5-10 minutes.
  14. Serve soup sprinkled with bacon bits and grated cheddar cheese. Garnish with dill, if desired.
Recipe Notes

After adding all ingredients to the soup, and instead of simmering 5-10 minutes, I let the soup sit for about an hour on low. Stir soup occasionally so the soup doesn’t stick to the bottom of the pot and the shrimp doesn’t get too tough.
Letting it sit makes the soup more chowder-like, you can even turn the heat off and then back on to reheat after an hour.
**You can definitely eat it after simmering 5-10 minutes like the recipe above, the soup will just be thinner.