Shrimp Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup unsalted butter | |
| 1 tablespoon chicken bouillon granules | |
| 3 tablespoons all-purpose flour | |
| 2 cups milk or half and half | |
| 1/4 cup celery | Washed, trimmed and diced |
| ¼ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| 1cup potatoes | Washed, trimmed and cubed |
| ¼ cup onions | Washed, trimmed, and diced |
| ½ teaspoon ground oregano | |
| ½ teaspoon basil | |
| ½ teaspoon Worcestershire sauce | |
| 1/4 teaspoon white pepper | |
| 8 oz. . canned salmon ( or fresh may be used) | Drained |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine butter and onions. Cook until onions are tender. Add bouillon granules, carrots, onions, thyme, Worcestershire sauce, and pepper. Stir. | |
| 2 | Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly. | |
| 3 | Just before serving. Stir in Salmon. Heat through. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
