Shrimp Chowder Potato
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1 chopped shallot
- 2 diced stalks celery
- 1 teaspoon chopped fresh thyme leaves
- Olive oil
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1/2 pound halved peeled medium shrimp
- 4 baked potatoes
In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder.