Mertzie's Yummy Shrimp Chowder
- 4 Tbsp
- green onions (white tips), chopped fine
- sweet red pepper, diced (you can use roasted red peppers if you prefer)
- 8 oz. package of cream cheese
- 10 oz. lemon herb cream cheese (cooking style)
- 3-4 Tbsp
- old bay seafood seasoning
- cups seafood stock
- cups 1/2 & 1/2 (warmed)
- red or yukon gold potatoes, diced with peels on
- lbs. steamed shrimp (see note below), cut in halves
- 15 oz cans drained yellow or white corn
- can cream of celery soup
- cup sherry
- black pepper, cayenne pepper, curry, celery seed, paprika
- fresh parsley, fresh scallions (tips of green onions)
How to Make Mertzie's Yummy Shrimp Chowder
- 1Melt butter over medium heat in Dutch Oven until it starts to get bubbly. Add the diced red pepper and green onions. Sautee until tender.
- 2Add 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.
- 3Pour 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...
- 4Add the potatoes. Turn heat to med-low & cook until potatoes are tender, about 20 mins, stirring every so often.
- 5When potatoes are tender, add the shrimp. Then add the drained corn and can of cream of celery soup. Heat through about 10 minutes.
- 6Add 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!
- 7For 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.