Zippy Shrimp Chowder

By bakers_delight85

It tastes even better the next day, after the flavors have melded overnight.

Ingredients

• 1 pound red potatoes, peeled and cubed
• 2-1/2 cups chicken broth
• 3 celery ribs, chopped
• 8 green onions, chopped
• 1/2 cup chopped sweet red pepper
• 1-1/2 cups milk
• 1/4 cup all-purpose flour
• 1/2 cup evaporated milk
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 2 Tbsp. minced fresh parsley
• 1/2 tsp. paprika
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper
• 1/8 tsp. pepper

Details

Servings 8

Preparation

Step 1

In a large saucepan, bring potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 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 potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.