ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp-and-New Potato Chowder

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 50 mins
Yield

Makes about 2 qt.

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

Ingredients

  • 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

How to Make It

  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.

  4. CHOP, CHOP Cut onions and potatoes into pieces that are the same size. This will ensure they cook uniformly.

Cook's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.