Cold weather means soups, chilis, stews, and chowders. Came across a shrimp chowder this week and did some adjustments. Turned out great. Super easy to make and only took 30ish mins.
Original Recipe:
Shrimp Chowder
My Recipe:
Melt 3tbsp butter in a large pot over medium heat; add 1 diced onion and saute until tender. Fry 1/2 pack of bacon in seperate pan. Stir in 3 cans (11.5oz) cream of potato soup, 4 cups milk, 1 can sweet corn (drain), 2 cans diced potatoes (drain) and 1/3tsp of cayenne pepper and crumbled bacon; bring to a boil. Add 1lbs of shrimp (I used salad shrimp for ease) and 3/4lbs crawfish tails (used a packet from HEB. Thawed and cooked); reduce heat, and simmer, stirring often. Should be about 5-10mins for everything to blend. Stir in 4oz Monterey Jack cheese until melted. Ready to serve!!
Original Recipe:
Shrimp Chowder
My Recipe:
Melt 3tbsp butter in a large pot over medium heat; add 1 diced onion and saute until tender. Fry 1/2 pack of bacon in seperate pan. Stir in 3 cans (11.5oz) cream of potato soup, 4 cups milk, 1 can sweet corn (drain), 2 cans diced potatoes (drain) and 1/3tsp of cayenne pepper and crumbled bacon; bring to a boil. Add 1lbs of shrimp (I used salad shrimp for ease) and 3/4lbs crawfish tails (used a packet from HEB. Thawed and cooked); reduce heat, and simmer, stirring often. Should be about 5-10mins for everything to blend. Stir in 4oz Monterey Jack cheese until melted. Ready to serve!!