Shrimp-and-New Potato Chowder

Southern Living
Shrimp-and-New Potato ChowderRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

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

Makes about 2 qt.


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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


Hands-on: 25 Minutes
Total: 50 Minutes

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

2. 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.

3. 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.

Created date

October 2015