Shrimp and Potato Chowder
4 cups milk
2 cups lobster stock (available@ Dirk's)
4 cups potatoes, diced
1 1/2 teaspoons salt
1 1/2 teaspoon black pepper
1/2 teaspoon cayenne peper
1 1/2 tablespoons butter
1 cup sweet onion, diced
1 cup carrots, diced
1 1/2 tablespoons flour
1 1/2 pounds small shrimp, raw, peeled and deveined
1 tablespoon fresh parsley, chopped
Cook shrimp in a lightly oiled hot saute pan 2 to 3 minutes. Remove from heat, drain and set aside.
Using your soup pan, saute in butter, onions and carrots. Cook until tender about 4 to 5 minutes. Stir in flour, cook for 2 more minutes. Add milk and stock, bring to a simmer.
Add potatoes and spices, simmer for about 15 minutes.
Add shrimp, cook for 2 to 3 minutes.
Top with fresh parsley.
Serves 6 to 8 people