mertzie's yummy shrimp chowder

Name: Mertzie's Yummy Shrimp Chowder
Prep time: 10 min
Cook time: 1 h
Yield: 8
Ingredients: 4 tablespoon(s) 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 tablespoon(s) 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)

(1 RATING)

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Michelle Koletar/Mertz

Harrisburg, PA

Updated on Mar 2, 2013

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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prep time 10 Min

cook time 1 Hr

method ---

yield 8 serving(s)

Ingredients

4 tablespoons 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 tablespoons 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)

How To Make mertzie's yummy shrimp chowder

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.

Step 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.
Step 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...
Step 4

Add the potatoes. Turn heat to med-low & cook until potatoes are tender, about 20 mins, stirring every so often.
Step 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.
Step 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!
Step 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.
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