Shrimp Chowder Potato
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.
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