Mertzie's Yummy Shrimp Chowder

Michelle Koletar/Mertz

By
@Mertzie

This recipe is based on another one that I found, which was a finalist in a Philly Cream Cheese cooking contest. That recipe is good in itself, but I wanted to change it up for even more flavor and to suit our tastebuds. Easy & delish. This recipe will feed about 8-10 people. It tastes delicious warmed up the next day, so don't be worried about leftovers if there are any!


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Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr

Ingredients

4 Tbsp
butter
3-4
green onions (white tips), chopped fine
1/2
sweet red pepper, diced (you can use roasted red peppers if you prefer)
1
8 oz. package of cream cheese
1
10 oz. lemon herb cream cheese (cooking style)
3-4 Tbsp
old bay seafood seasoning
4
cups seafood stock
3
cups 1/2 & 1/2 (warmed)
2-3
red or yukon gold potatoes, diced with peels on
2
lbs. steamed shrimp (see note below), cut in halves
2
15 oz cans drained yellow or white corn
1
can cream of celery soup
1/8
cup sherry
black pepper, cayenne pepper, curry, celery seed, paprika
fresh parsley, fresh scallions (tips of green onions)

Directions Step-By-Step

1
Melt butter over medium heat in Dutch Oven until it starts to get bubbly. Add the diced red pepper and green onions. Sautee until tender.
2
Add the cream cheeses & stir to blend until there are no lumps. Careful to keep stirring this entire time so it doesn't burn (about 3-4 mins). Add the Old Bay and stir.
3
Pour in the seafood stock and stir everything together. Add the warmed half & half & just a pinch of nutmeg. Add any of the suggested seasonings (curry, celery seed, dash of cayenne, and just a touch of paprika). I love curry, so I add about a TBS to this. I also like to add When the mixture starts to steam a bit...
4
Add the potatoes. Turn heat to med-low & cook until potatoes are tender, about 20 mins, stirring every so often.
5
When potatoes are tender, add the shrimp. Then add the drained corn and can of cream of celery soup. Heat through about 10 minutes.
6
Add the sherry (if you're using cooking sherry, add it when you add the shrimp, not at the very end.) Garnish w/ fresh parsley & scallions & lots of black pepper. Enjoy!
7
For the steamed shrimp: I like to steam my shrimp in 2 cans of beer & then as much water as needed; a few lemon slices; Old Bay seasoning; Kosher salt; and an onion. Only steam until it's just done, as it will be heated in the chowder also.

About this Recipe

Course/Dish: Chowders
Other Tags: Quick & Easy, For Kids