The City Magazine Since 1975

Folly Shrimp & Fish Chowder

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  • 2 cups onions, thinly sliced
  • 3 Tbs. butter or margarine
  • 3 Tbs. flour
  • 4 cups shrimp stock (see recipe below)
  • 2 cups potatoes, peeled and chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1 lb. local shrimp
  • 1 lb. local white fish
  • 2 cups half and half
  • Salt, to taste

For the shrimp stock

  • 4 cups water
  • Shrimp shells from one to two pounds of shrimp (heads too, if you have them)
  • 1 onion, sliced
  • 1 bay leaf
  • 1/2 tsp. of Buster’s Rub

In a large stockpot, cook onions in butter on medium heat until tender, stirring frequently. Add flour and mix well. Gradually add shrimp stock, stirring until well-blended. Add potatoes and bring to a boil. Reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Stir in cheese and cook until melted, stirring frequently. Add shrimp, fish, and half and half. Salt and pepper to taste. Cook until heated through, stirring occasionally. Serve immediately. For the shrimp stock Combine all ingredients and bring to a boil, then simmer for 20 minutes. Strain into a bowl.