Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cooked shrimp - fresh or frozen

  2. 2 1/2 cups 592ml Cubed peeled potatoes

  3. 2 cups 125g / 4.4oz Whole kernel corn - fresh or frozen

  4. 1 cup 110g / 3.9oz Chopped peeled carrot

  5. 2 1/2 cups 365g / 12oz Bite-sized broccoli pieces - fresh or frozen

  6. 2 Garlic cloves - minced

  7. 2 1/2 cups 592ml Low-sodium chicken broth

  8. 3 tablespoons 45ml Flour

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 2 cups 474ml Milk

  12. 1 cup 146g / 5.1oz Shredded sharp Cheddar cheese -

  13. If desired)

Instructions Jump to Ingredients ↑

  1. Combine potato, 1 cup of corn, carrot, garlic and chicken broth in a large Dutch oven or stew pot and bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender. Stir frequently.

  2. When cool enough to handle, transfer to a food processor and process to a smooth puree. Return puree to pot or Dutch oven and add remaining corn and broccoli. Cover and cook 10 minutes.

  3. Combine flour, salt, and pepper in a small bowl and gradually add milk, stirring constantly until smooth. Stir into chowder. Add shrimp. Cook over medium heat for about 10 minutes or until chowder is thickened, stirring constantly.

  4. Remove from heat and stir in cheese until melted.

  5. This recipe yields 9 cups.

Comments

882,796
Send feedback