Around 10 years ago we had a family get together down the Jersey shore and my son in law came in boasting about his CHOWDAH from New England that he loved. He was born in Massachusetts and was a huge fan of his Clam Chowder. Being down the shore I decided to make a little variation soup for the family that night along with some sandwiches for dinner. The variation that I made was making a chowder with fresh caught shrimp from the seafood shop.
This turned out to be a really good choice because the robust nature of a shrimp really adds some heartiness to the soup. With clam chowder it usually is such small little pieces of clam that you never really get to chew on anything. The fact that the shrimp was so fresh was another factor to the soup being a massive hit.
Everyone in the house thought it was a really good meal and were all looking for seconds. Even my son in law had to admit that it matched some of the best CHOWDAHs from his home town.
I’d call that a win!
- 1 lb red potatoes, cubed
- 2 1/2 cups fat free, reduced sodium chicken broth
- 3 celery ribs, chopped
- 8 green onions, chopped
- 1 1/2 lbs medium sized shrimp, uncooked, peeled, and deveined
- 1/2 cup sweet red bell peppers, chopped
- 1 1/2 cups fat free milk
- 1/4 cup all purpose flour
- 1/2 cup fat free evaporated milk
- 2 tbsp minced fresh parsley
- 1/2 tsp paprika
- 1/2 tsp worcestershire sauce
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- Combine potatoes, broth, celery, onions, shrimp, and red bell peppers in slow cooker.
- Cover and cook on low for 2 hours, or until vegetables are done to your liking.
- Stir in 1 1/2 cups milk and gently mash vegetables with potato masher.
- Leave some small chunks of potato.
- Combine flour and evaporated milk.
- Mix until smooth.
- Gradually stir into soup mixture.
- Cook and stir uncovered on high until thickened.