Shrimp Potato Chowder

This creamy winter soup is full of tender shrimp, hearty potatoes, and sweet corn. Its perfect for keeping you warm on cold days.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups potatoes, diced
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup corn kernels
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add chopped onion and garlic, saut until translucent

Stir in flour and cook for 1-2 minutes to make a roux

Gradually pour in broth while stirring continuously to avoid lumps

Add diced potatoes, corn, and thyme to the pot

Bring to a simmer

Let it cook until potatoes are tender, about 15-20 minutes

Stir in heavy cream and season with salt and pepper

Add shrimp and cook until they turn pink and opaque, about 3-5 minutes

Taste and adjust seasoning if needed

Serve hot, garnished with chopped parsley

Enjoy your delicious Shrimp Potato Chowder