Meet Laura Dellutri Click for home page

Shrimp Chowder

  • 2 Tablespoons Butter
  • 1/2 Cup Celery, finely diced
  • 1/2 Cup Onion, finely diced
  • 1 pound of shrimp de veined and peeled raw
  • 2 can Swanson Chicken broth or similar
  • 3 Cups Potatoes, diced boiled until tender
  • 1 can white kernel corn drained
  • 2 Tablespoon Butter
  • 4 Tablespoons Flour
  • 2 tsp Seafood seasoning (like Old Bay)
  • 16 Ounces Half & Half (or light cream)

Method: Melt 2 tablespoons butter in a large saucepan, add celery and onion and sauté until tender. Add 4 cups 1 can of chicken broth. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Add corn and simmer for additional 5 minutes. Add cooked potatoes and shrimp. In a small saucepan, melt 2-tablespoon butter, add 4 tablespoons flour and stir to combine. Slowly whisk in 16 ounces of Half & Half until mixture is smooth. Add to chowder and stir to incorporate. Simmer, stir frequently to prevent scorching on bottom of pan. 15 minutes. Serve with my sweet potato muffins.

Back to previous page

Web Site Design by Identity Box - Programming & Hosting by Antares Development Inc
Copyright © Laura Dellutri - All Rights Reserved
Meet Laura Laura's Tour Schedule Television Appearances Radio Appearances Larua in print Contact Laura Cleaning Cooking Entertaining Family Health