Waste Not Want Not Series for Shrimp Chowder
A hearty shrimp chowder designed to utilize the leftover corn, potatoes, carrots, garlic and mushrooms from a shrimp boil. Cooking with fresh vegetables is as option as well.
Servings Prep Time
10People 30Minutes
Cook Time
45-50Minutes
Servings Prep Time
10People 30Minutes
Cook Time
45-50Minutes
Ingredients
Instructions
  1. In stockpot on medium heat, add butter and flour. Stir well and constantly. White roux will darken slightly to a darker shade of beige or coffee with heavy cream color. As it thickens it will start to bubble as it marries together. Once the roux has reduced and is thicker it is ready.
  2. Add in onions, bell pepper, garlic, tomatoes, corn, potatoes and mushrooms and stir well.
  3. Add in seafood stock and stir well. Start adding spices as it cooks and marries together. This needs to cook for about 20-30 minutes. As it heats to boiling, the liquids will thicken and reduce. Stir as consistently as needed. Note: Depending on your taste preference, if you like your soups thick or thin, you may reduce or add more broth.
  4. Taste the soup and adjust the salt, pepper and cayenne for your family. Add in the shrimp and cook for three minutes. Stir in half & half. Serve immediately.

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