Shrimp Chowder
Ingredients:
- 1/2 large onion, finely chopped
- 1/4 cup (a half-stick) butter
- 2 large potatoes, peeled and chopped
- 1 cup boiling water
- 3/4 teaspoon salt
- 8 ounces sharp cheddar cheese, grated
- 2 cups whole milk
- 1 pound shrimp, cook, peeled, and chopped
- Parsley
- Pepper to taste
Sauté the onion in the butter in a large saucepan. Add the potatoes and water. Simmer until the potatoes are tender. Season with the salt and pepper.
Add the cheese and milk and cook until the cheese melts, being careful not to bring the chowder to a boil. Add the shrimp and simmer until the shrimp are warm. Add parsley to taste.
Makes four servings.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
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