Servings: 4
Equipment
- large pot
- wooden spoon or spatula
- Knife
- Cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 yellow onion diced
- 2 tbsp unsalted butter
- 1 cup boiling water
- 3 medium russet potatoes cut into cubes
- ¼ cup celery chopped
- 2 cans cocktail shrimp 106g cans drained and rinsed
- 2 ½ cup milk
- ½ cup Swiss cheese shredded
- ½ cup cheddar cheese shredded
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- ½ tsp celery salt
- 2 tbsp fresh parsley chopped finely
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and sauté until they become soft, being careful not to let them brown.
- Add the celery, potatoes, salt, pepper, garlic powder, celery salt, and boiling water to the pot. Cook on medium heat for about 15 minutes or until the potatoes are tender.
- Lower the heat to medium-low and pour in the milk and shrimp. Let it heat for about 5 to 7 minutes, stirring occasionally.
- Mix in the parsley, Swiss cheese, and cheddar cheese until well combined and melted.
- Serve the chowder hot and enjoy!
Tried this recipe?Let us know how it was!