Tuesday, January 26, 2010

White bean chowder (optional Shrimp chowder)

1 lb red potatoes, peeled and sliced about 1/4 in thick
3 c. water
2 chicken bouillon cubes (or mock chicken bouillon for vegetarian)
1 vegetable bouillon cube
3 celery ribs, chopped
8 green onions, chopped
1/2 red bell pepper, chopped fine
1 1/2 c. milk
1/4 c. flour
1 can evaporated milk (fat free works great)
2 cans white beans, drained and rinsed
1/2 - 1 lb. uncooked small shrimp, peeled and deveined (The original recipe was a shrimp chowder, I dont use at all and leave out for a vegetarian dish)
1 Tbsp. dried parsley
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper

In a large saucepan bring the potatoes, water, bouillon, celery, onions, and red peppers to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.

Combine flour and evaporated milk until smooth; gradually stir into the potato mixture. Bing to a boil; cook and stir for two minutes or until thickened. Stir in remaining ingredients. Return to a boil. Cook and stir for two minutes or until shrimp turn pink.

1 comment:

  1. This was so good!! We did add shrimp to it at the end of cooking. Our son loves shrimp so he dug in and ate 3 bowls!