SHRIMP CHOWDER

By Lori | December 12, 2016

 

  • 1/4 cup butter (or margarine)
  • 4 large onions (peeled and sliced)
  • 1 cup boiling water
  • 6 potatoes (peeled and cubed)
  • 1 Tbsp. salt
  • 1/2 Tbsp. pepper
  • 1 1/2 quart The Farmer’s Cow Milk
  • 2 cups grated sharp cheddar cheese
  • 2 pounds raw, shelled and deveined shrimp
  • 3 Tbsp. snipped parsley
  1. Melt butter in large saucepan (Dutch oven).
  2. Saute onions until tender. Add water, potatoes, salt & pepper. Simmer, covered, 20 minutes or until potatoes are tender. Do not drain.
  3. Heat milk with grated cheese until milk is hot and cheese is melted. DO NOT BOIL.
  4. Add shrimp to potatoes, cook until they turn pink (about 3 minutes.)
  5. Add milk & cheese. Heat, but do not boil – add snipped parsley.

 

                       Courtesy of The Farmer’s Cow