Shrimp & Potato Chowder
We have been in a regular routine of soups around here – which I love! Not only are they warm and hearty, but they are so easy to have ready to-go for either lunch or supper. Almost every night of the week we have been juggling practices, events, and going from here to there. Soups make life much simpler. That is no understatement. Typically, I make them in the morning so our evening meals are pretty effort-less. They can also be easily added to with “sides” like cheese and crackers, summer sausage, sliced fruit, and cut-up veggies.
Seafood is something we don’t have often enough around here. While grocery shopping, I found a bargain for frozen shrimp, so this Shrimp Chowder sounded beachy and comforting to me all in one. Even though I live in the Midwest, I can still pretend to have my coastal days now and then. 
Right?
And, the soup did just that. Bring the beach to the table with the light and smooth consistency, and mild flavors. If you like to mix things up, this is a simple and delicious recipe that gives off those ocean vibes. Serve with rustic bread, it’s great for dipping.
- 2 T. butter
- 1 bunch green onions, chopped
- 1½ lbs. new potatoes, chopped
- 2 c. chicken broth
- 1½ c. heavy cream
- ½ c. white wine
- 1 t. sea salt
- ¼ t. black pepper
- ¾ lb. raw shrimp, peeled and deveined
- 2 t. hot sauce
- Melt butter in a Dutch oven over medium heat. Add green onions, and cook, stirring often for 1 minute.
- Add potatoes and broth, cream, white wine, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, 25 minutes or until potatoes are tender.
- Stir in shrimp and hot sauce, and cook 3 minutes.
- Serve hot with good bread.
More beach vibes:
{4 Ingredient} Lemon Garlic Shrimp
Love those coastal vibes emitted from recipes like this! Charleston, here we come!
Love,
Mom