Timberland Shrimp Chowder

By rossboys

Ingredients

• Base:
• 1 stick butter
• 1/2 chopped onion (or more if you like onion)
• 3-4 cloves garlic, chopped
• 6 cups peeled and diced potato (frozen hash browns work as well)
• 2 lbs cooked med shrimp
• 32 oz chicken broth (can use part chicken broth and part water if preferred)
• Spices: amounts can be adjusted to accommodate taste.
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp coriander
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp white pepper
• Cheese Sauce:
• 1 stick butter
• 4 oz cream cheese
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (do not use low or non fat)
• 2 cups grated Parmesan cheese (or 1 cup Parmesan and 1 cup Romano)

Preparation

Step 1

Melt butter in heavy pan. Saute onion and garlic. Add potatoes and shrimp. Cover with chicken broth (just enough to boil potatoes). Add spices. Boil until potatoes are tender; the time will vary depending on the size of potato cubes.

Cheese Sauce:
Melt butter in pan over medium heat. Add cream cheese. Stir until melted. Add cream. Add cheese a little at a time.

After potatoes are tender, slowly fold cheese sauce into base. Stir constantly until well blended.