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Ingredients
1 Tablespoon butter
1 Medium sweet yellow onion, finely diced
1 Teaspoon kosher salt
1 Teaspoon finely ground black pepper
1 Teaspoon garlic powder
1 Teaspoon dried thyme
1 Teaspoon dried oregano
1 Teaspoon paprika
1/4 Teaspoon cayenne pepper
1/8 Teaspoon red pepper flakes
1/2 Teaspoon celery seed
1/3 Cup vodka
2 (14 1/2 oz) Cans chicken broth
2 Cups milk
1 Cup heavy whipping cream
2 Tablespoons light brown sugar
2 Bay leaves
2 1/2 Pounds red potatoes, peeled & diced
1 1/2 Pounds shrimp, peeled & deveined
Instructions
Over medium heat, melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally. Stir in the vodka and simmer for two minutes.
Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
Remove the bay leaves before serving.