"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New England style Shrimp Chowder Recipe

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New England style Shrimp Chowder image

 

This recipe for New England style Shrimp Chowder, by , is from Amazing Creations, 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!

Contributor:  
Contributor:  
Chris Robison

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, diced
1 cup chopped onion
1/4 cup chopped celery
1/2 tsp tarragon
1 tsp celery salt
1 1/2 cups water
2 cups unpeeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans tiny shrimp

Directions:
Directions:
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions and taragon, and cook 5 minutes. Stir in water and potatoes, and season with celery salt, salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain shrimp, reserving shrimp liquid; stir shrimp and the shrimp liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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