Shrimp Chowder (Print Version)
# Ingredients:
01 -
1 yellow onion, finely diced.
02 -
2 tbsp unsalted butter.
03 -
1 cup boiling water.
04 -
3 medium russet potatoes, cubed.
05 -
1/4 cup chopped celery.
06 -
2 cans (106g each) cocktail shrimp, drained and rinsed.
07 -
2 1/2 cups milk.
08 -
1/2 cup shredded Swiss cheese.
09 -
1/2 cup shredded cheddar cheese.
10 -
1/2 tsp salt.
11 -
1/4 tsp pepper.
12 -
1 tsp garlic powder.
13 -
1/2 tsp celery salt.
14 -
2 tbsp finely chopped fresh parsley.
# Instructions:
01 -
Melt the butter in a large pot over medium heat and add the diced onions. Cook until soft, without browning.
02 -
Add celery, potato cubes, salt, pepper, garlic powder, celery salt, and boiling water to the pot. Cook on medium heat for about 15 minutes until the potatoes are tender.
03 -
Reduce heat to medium-low and gently stir in the milk and shrimp. Allow the mixture to warm for about 5-7 minutes, stirring intermittently.
04 -
Fold in the shredded Swiss and cheddar cheeses along with the fresh parsley, stirring until the cheese is melted and well combined with the chowder.
05 -
Serve the chowder in bowls, adding more parsley on top if desired.
# Notes:
01 -
Ensure the onions are soft but not browned for a smooth flavor.
02 -
Use freshly shredded cheese for better melting.
03 -
Adding more parsley on top enhances the presentation and flavor.