KitchenMagician's Recipe

SEAFOOD - SHRIMP POTATO CHOWDER

Category: Cream Soups

Makes 6 servings.

1/4 c. butter
1 onion, diced
2 carrots, diced
2 T. all-purpose flour
1/2 c. milk
2 chicken bouillon cubes
8 russet potatoes, peeled and cubed
4 c. milk
1 c. light cream
salt and pepper
2 c. salted water
1 lb. medium shrimp

crumbled bacon bits
grated Old Cheddar cheese
dill sprigs

Melt butter in a 4-quart saucepan; saute onion and carrots until both are slightly tender, about 5 minutes.
Whisk in the flour and cook for 1 minute.
Heat 1/2 cup milk and dissolve bouillon cubes; add to pot
Stir in potatoes and 4 cups milk; cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush.
Add cream and season to taste with salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil.
Add shrimp all at once and stir well.
Watch shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain - the shrimp should be slightly undercooked.
Set aside to cool, then peel and chop roughly into big chunks.
Add shrimp to the soup and stir well.
Serve sprinkled with bacon bits and grated cheese.
Garnish with dill sprigs, if desired.