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Shrimp Chowder Potato

  • servings: 4
Photography: Johnny Miller


  • 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


  1. Step 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.

Everyday Food, December 2012