Total Calories: 231
In a heavy 3-quart saucepan over medium heat, bring water, potato, carrot, onion and parsley to a boil. Cover and cook for 10 minutes or until vegetables are tender (only a small amount of water will remain). Add butter or margarine and stir until melted.
Sprinkle flour over the top and quickly stir in. Cook and stir for 1 minute. Stir in milk, half-and-half, marjoram and pepper. Stirring, bring to a boil. Cook and stir until thickened. Reduce heat to low. Add shrimp and reserved liquid. Simmer, uncovered, for 5 minutes, stirring occasionally.
*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.
This Shrimp Chowder recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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