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mertzie's yummy shrimp chowder

(1 rating)
Recipe by
Michelle Koletar/Mertz
Harrisburg, PA

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!

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr

Ingredients For mertzie's yummy shrimp chowder

  • 4 Tbsp
  • 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)

How To Make mertzie's yummy shrimp chowder

  • 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.

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