Creamy Shrimp Chowder is a rich, comforting meal for dinner or lunch.
Shrimp is one of our all time favorites and I love using it in as many as possible recipes. And let me tell you, Shrimp is used in anything from appetizers, snacks, main meals and I am sure if you put this Chowder in a blender and blitz for a minute or two, you can really count it as a drink as well !
This is the perfect Chowder to drive away any Winter chills. We are smack down into Summer right now in South-Africa, but I always crave a good soup or chowder after a nice long rain, which of course we have during Summer – together with some heavy thunderstorms – unlike some countries who have their rains and storms all mixed in with snow during Winter.
You should have most of the ingredients in your pantry, except maybe the Shrimp, which can always be substituted with Chicken if you have no time to pop into the supermarket or your local seafood store.
Creamy Shrimp Chowder
2 TB Butter
1 Onion, chopped
1/4 cup Cornflour (Cornstarch)
2 cups Milk
1 cup Vegetable Stock
1 cup Dry White Wine
3 Potatoes, peeled, cubed
400g Shrimp, defrosted if using frozen (just under 1 pound)
Salt and Black Pepper, to taste
1/2 cup Chives, finely chopped
Chives, chopped (optional)
1.) Melt the Butter in a saucepan over medium heat – saute the Onion until soft.
2.) Mix the Cornflour with a little of the Milk – set aside.
3.) Add the remaining Milk to the saucepan and heat, but do not let boil.
4.) Add the Vegetable Stock and Wine – stir to combine – reduce heat and let simmer 2 – 3 minutes.
5.) Add Potatoes and simmer another 8 – 10 minutes or until Potatoes have softened.
6.) Add Shrimp, bring back to simmer for an additional 5 minutes – pour in the Cornflour mixture and stir continuously until smooth and thickened.
7.) Season to taste with Salt and Pepper – stir in the finely chopped Chives.
Serve, garnished with chopped Chives (if using).