Food
L.I.F.E.
Shrimp Chowder
1 lb. cooked shrimp, tails off
2 cups potatoes in 1/2 inch cubes
1/4 cup butter (4 Tbsp)
1 cup sliced celery
2/3 cup diced onion
2 cups chicken broth
2 cups milk
4 Tbsp flour
1/4 cup dry white wine
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper In a small pot cook potatoes until tender. Drain and set aside.
Meanwhile with medium heat melt butter in a 5 quart pot. Add onion & celery, cook until onions are sweated.
Stir in flour & cook about 2 minutes.
Add broth, milk, wine & Worcestershire sauce.
Cook and stir until thickened.
Stir in cooked potatoes and shrimp.
Bring to serving temperature.
Optional: Top servings with crumbled bacon.
- Harold Schmalfeld
