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Shrimp & Mushroom Chowder Recipe

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This recipe for Shrimp & Mushroom Chowder is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb cooked shrimp, fresh or frozen
1/2 lb fresh muchrooms, sliced
1 medium onion chopped
2 T butter or margarine
1/4 c all-purpose flour
2 cups chicken stock
1/2 cup dry white wime, optional
1/4 to 1/2 tsp salt (I usually skip this as there's enough salt in my stock)
1/2 to 1 tsp dill weed
1/4 tsp mace or nutmeg
1/2 c whipping cream
Directions:
Directions:
Purchase cleaned, shelled shrimp or rinse frozen shrimp under cold running water to remove frost. Drain well.
Saute mushrooms and onion in butter for 2 minutes or until onion is tender. Stir in flour. Cook one minute more over medium heat, then stir in the chicken stock. Add wine (if used), and bring to a boil. Add seasonings and shrimp. Mix well and cook on medium heat until just heated through. Stir in cream just before serving. Heat if need but do not boil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe can easily be doubled. Great served with Hot French Bread or Crusty rolls.

 

 

 

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