Warm up cold nights with hearty chowder

Robin McDaniel
Take a break from turkey with this cold weather Shrimp and Potato Chowder.

Take a break from turkey with this cold weather Shrimp and Potato Chowder.

Robin McDaniel is a community columnist for Blount Today and writes the weekly column - In The Kitchen. Every week she prepares or collaborates on a recipe then cooks and photographs the dish for Blount Today. Robin must consider it a labor of love. You can certainly see the love and care she puts into In the Kitchen each week.

Now that cold weather is here, and turkey has had its place of honor at your Thanksgiving feast, treat your family to a hearty cold weather chowder. This Shrimp and Potato Chowder dish is perfect for those cool nights when you want something different, but warm and filling.

I have always loved potato soup, and this chowder is a good mix of that potato soup taste with an elegant, thicker mix, thanks to the addition of shrimp.

Before serving, I like to add a dollop of sour cream and a few parsley flakes on top. Serve with a slice of warm cornbread, and you have a great cold weather dinner.

Shrimp and Potato Chowder

7 to 8 cups chicken broth

1 whole bay leaf (remove before serving)

2 tsp. chopped parsley

4 to 5 large potatoes, cubed

1 medium onion, chopped

1/4 cup or 1/2 stick margarine

4 tablespoons flour or cornstarch

2 cans (16 oz. each) whole kernel corn

1 pound shrimp, peeled and deveined

2 cups half and half (or skim milk)

1/2 tsp. salt and pepper, or to taste

Mix broth, bay leaf, parsley, potatoes, onion and margarine in a large pot. Simmer for about 30 minutes or up to an hour, until the potatoes are tender.

Add flour, corn, shrimp and milk, then season with salt and pepper. Let simmer for another 30 minutes.

Serve with cornbread or crackers.

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