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
Shrimp Chowder Potato

Photography: Johnny Miller

Source: Everyday Food, December 2012

Ingredients

  • 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

Directions

  1. 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.

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