Recipes
Shrimp and Potato Chowder
Yield 4 servings
INGREDIENTS & INSTRUCTIONS
| INGREDIENTS |
| 1/2 Cup Butter, salted |
1/2 Cup Celery, finely diced |
| 1/2 Cup Red Pepper, finely diced |
1/2 Cup Yellow Onion, finely diced |
| 2 Cloves Fresh Garlic, minced |
1/2 Cup Flour |
| 5 Cups Heavy Cream |
Salt and Freshly Ground Pepper, to taste |
| 2 Cups Lamb’s Supreme® Oven Roasted Rosemary & Garlic Redskin Tri-cut Dice, (Item#J85), frozen |
1 Lb. Shrimp, cooked, peeled, and deveined, tail on, 16/20 |
| 1/2 Cup Chives, finely chopped |
| INSTRUCTIONS |
| Melt butter in heavy-bottomed saucepan. Add celery, red pepper, yellow onion, and garlic, then cook over low heat until softened, about 4 minutes. Stir in flour and cook for 2 more minutes. Add heavy cream and increase heat to medium. Cook until thickened, stirring occasionally. Add potatoes, lower heat, and continue cooking for 5 minutes. Whisk in salt and pepper, then add shrimp. Cook chowder until shrimp is heated all the way through. Garnish with finely chopped chives.
|
Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
