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Bay Shrimp Chowder

Richard.Blaine's picture
So this week I am making soup! I am going to make a seafood chowder called Bay Shrimp Chowder. So now it's cold enough to start making soups for the winter.
Ingredients
  Potatoes 3 Cup (48 tbs), peeled, chopped
  Chicken stock/Turkey stock 4 Cup (64 tbs)
  Mexican sour cream 4 Cup (64 tbs)
  Green enchilada sauce 1 1⁄2 Cup (24 tbs)
  Corn 1 Cup (16 tbs)
  Onion/Shallot 1 Medium
  Bacon 3 Tablespoon
  Garlic 2 Tablespoon, minced
  Spice mixture 2 Teaspoon (Tango Verde)
  Dried thyme 1 Teaspoon
  Dried basil 1 Teaspoon
  Shrimp 1 1⁄2 Pound
  Clam juice 2 Tablespoon
  Chopped cilantro 2 Tablespoon
Directions

MAKING
1. In a sauce pan, boil potatoes until tender.
2. In a pan, heat oil and sauté bacon. Add garlic and stir well.
3. Add onions and sauté for a while.
4. In a sauce pan, mash boiled potatoes and sprinkle salt and pepper.
5. In mashed potatoes add chicken stock and green enchilada sauce. Bring it to a simmer.
6. Add black pepper and stir it. Let it simmer for 1 minute.
7. Add Mexican sour cream in the saucepan and mix it well.
8. Add salt and pepper again and add sautéed bacon and onion.
9. Add corn in the chowder and simmer it. Add basil and thyme.
10. Sprinkle black pepper and salt. Let the soup simmer for 15 minutes.
11. Add shrimp and let it simmer for 8 minutes.
12. Add clam juice and simmer for 5 more minutes.

SERVING
13. Garnish it with cilantro and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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