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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.

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