Shrimp-and-New Potato Chowder

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

Add shrimp a few minutes before serving so they don't overcook.

Hands-on time: 25 minutes
Total time: 50 minutes
Yields: Makes about 2 qt.


2 tablespoons butter

3 bunches green onions, sliced

1 1/2 pounds new potatoes, diced

2 cups reduced-sodium chicken broth

1 1/2 cups heavy cream

1/2 cup dry white wine

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 pound medium-size raw shrimp, peeled and deveined

2 teaspoons hot sauce

How to Make It

Melt butter in a medium Dutch oven over medium heat. Add green onions, and cook, stirring often, 1 minute.

Add potatoes and next 5 ingredients, and increase heat to high. Bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender.

Stir in shrimp and hot sauce, and cook 3 minutes.

CHOP, CHOP Cut onions and potatoes into pieces that are the same size. This will ensure they cook uniformly.

Cook's Notes:

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.


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