Heidi's Shrimp Chowder

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Featured in the September 2016 edition of 'In The Loop Magazine

Ingredients:

1. 1 tablespoon Olive Oil

2. 5-6 Red Potatoes, keep skin on and cut in small equal pieces

3. 1 Shallot, cut in 1/4 inch size

4. 1/2 cup Fennel Bulb, cut 1/4 inch size

5. 1 cup Carrots, cut same size as potatoes

6. 2 Celery Stalks, 1/4 inch sliced

7. 2 cups Heavy Cream

8. 1 cup low fat Milk, add more if you desire thinner chowder consistency

9. 2 Bay Leaves

10. 3 sprigs fresh Thyme, discarding stem

11. 1 pound medium size Shrimp, peeled, deveined, cooked

12. Freshly ground Black Pepper and Sea Salt, to taste

13. 1 1/2 teaspoon Old Bay Seasoning

14. Paprika for garnish

Directions:

1. Place large skillet over medium high heat add olive oil

2. Add potatoes, shallots, fennel, carrots, celery cover with lid, stirring occasionally, cook until medium soft, then uncover

3. Add heavy cream, bayleaves, thyme, pepper, salt and old bay seasoning, bring to a boil, add milk to thin out consistency then lower heat to medium low

4. Add shrimp, heat until warm

5. Ladle in serving bowls and garnish with paprika

A great idea: Make Shrimp Chowder Pot Pies

Using oven safe serving bowls fill them with shrimp chowder, cover with pie crust, cut slits on top, egg wash, sprinkle with herbs or sea salt then bake until golden brown and serve. Pot pies can be pre baked and served later. Completely cool, cover with foil and keep refrigerated until serving at a later date. I speed up baking process by taking the chill off pot pies, remove foil then place in the microwave for 1-2 minutes before baking in oven. When reheating pre heat oven to 400' cover with foil and bake for approximately 15-20 minutes, uncover to crisp the last 5 minutes. Remove and serve.