Potato, Shrimp and Cheddar Soup
2 cups Swansons or Campbells chicken broth
½ cup bottled water
2 cups peeled and cubed red potatoes
¼ stick melted butter
¾ cup onion, diced
3 Tbsp. all purpose flour
2 tsp. Frank Davis Seafood Seasoning*
3 cups whole milk
1 lb. peeled shrimp, chopped
1 cup mild Cheddar cheese, shredded
2/3 cup Canadian bacon, small dice
3 Tbsp. Italian parsley, minced
First, take a medium size stockpot (6 quart size will do nicely), combine the chicken broth and water, and bring the mixture to a rolling boil. Then very carefully, so that you don’t get splashed and burned, add the potatoes, reduce the heat to medium-low, and cook them until they become tender. When they’re done, remove the potatoes to a colander to drain and cool. . .but reserve 1 cup of the poaching liquid.
Next, once again place the stockpot back on the burner and turn the flame up to medium-high. Then, taking your time, stir together the butter and onion until the onion wilts and softens. Then immediately whisk in the flour until all the lumps are gone.
Now, one ingredient at a time, stir in the milk, potatoes, chopped shrimp, reserved liquid, cheese, and Canadian bacon and season the mixture to taste with the seafood seasoning.
All that’s left is to gently simmer the soup for 30 minutes, stirring it frequently so that it doesn’t stick to the bottom of the pot. When you’re ready to eat, serve it piping hot in deep bowls. Garnish each bowl with a sprinkle of parsley.
=========
Chef’s Notes:
If you don’t have any of my seafood seasoning on hand, salt and pepper will suffice if added to your taste.
