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Shrimp and Potato Chowder

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Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

Soup

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

  • 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

Preparation

  1. In a large pot heat the butter over medium heat.
  2. 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).
  3. 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.
  4. Stir in the heavy cream and add the potatoes. Bring the soup to a simmer and cook until the potatoes are just fork-tender.
  5. Add in the shrimp and simmer for 3-5 minutes or until the shrimp is opaque and pink.
  6. 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.
  7. Stir in the white pepper, chives, tarragon, lemon zest, and lemon juice.
  8. Serve immediately and enjoy!

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Nutrition Facts Per Serving

Calories

360

Fat

23g

Sodium

820mg

Cholesterol

210g

Vitamin C

9mg

Carbohydrates

20g

Fiber

2g

Protein

19g

Potassium

311mg

Sugar

4g

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