Shrimp Boat at Sunrise, Tybee Island, GA
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Wells, Joanne
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Shrimp and Vegetable Chowder

“Chowder breathes reassurance. It steams consolation.”
~ Clementine Paddleford

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Shrimp Boats Tied to Dock...
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Wells, Joanne
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Shrimp and Vegetable Chowder
Gourmet Archives

3 carrots, cut into pieces
1 potato, peeled and cut into pieces
1 onion, cut into pieces
1 turnip, peeled and cut into pieces
4 cups chicken stock
3 cups milk
1/4 cup dry white wine
A 10-ounce package frozen chopped spinach,
thawed and drained
1 garlic clove, minced
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
1 tablespoon dried tarragon
1 1/2 bunches broccoli (1 3/4 pounds)
1 pound medium shrimp
1 cup freshly grated Parmesan

In food processor chop coarse the carrots, potato, onion and turnip.
In kettle combine vegetables, stock, milk, wine, spinach, garlic, butter,
parsley and tarragon. Bring liquid to a boil and simmer, covered partially
and stirring occasionally, for 1 hour. Add broccoli (stems discarded and flowerets cut into 1/2-inch pieces) and simmer 3 minutes. Add peeled, deveined shrimp and simmer 2 minutes more. Adjust seasoning to taste
with salt and pepper. Ladle soup into heated bowls and sprinkle each
serving with some of the Parmesan. Makes about 12 cups, serving 8.

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