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Tangy Pacific Shrimp Chowder

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 3 russet (baking) potatoes
  
• 1/4 cup butter
  
• 1 large onion, chopped
  
• 2 cups finely chopped celery
  
• 2 1/2 cups light cream (half-and-half)
  
• 1 cup dry white wine
  
• 1 1/2 lbs. cooked Pacific shrimp, divided
  
• Salt and white pepper
  
• Parsley and chopped green onion, for garnish
  






Instructions



1. Peel the potatoes, cut into thirds and boil until soft, then drain well and mash (you will have about 3 cups of mashed potatoes); set aside.
   
   
2. In a large heavy pot, over medium heat, melt the butter. Add the onion and celery and sauté until softened, about 8 minutes. Stir in the mashed potatoes and light cream; then add the wine, salt to taste, and pepper. Reduce heat to medium-low and gently reheat the soup, stirring frequently. (This soup base may be prepared up to 24 hours ahead and refrigerated.)
   
   
3. Just before serving, stir in 1 pound of the shrimp and simmer gently for 5 minutes. If soup is too thick, thin with additional light cream. Garnish each serving with the remaining shrimp, as well as a sprinkling of parsley and green onion.
   
   -- Adapted "From Portland's Palate" by the Junior League of Portland, OR.