Tag Archives: chowder

Golden Potato and Shrimp Chowder with Egyptian Onions

‘Tis the season for chowder. As soon as the days begin to grow crisper and the leaves start to fall, my mind often transitions into chowder mode. Today was one of those days. Today was a day built for comfort food. I woke up with one thought in my head: chowder. Ok, well maybe two thoughts: spend time with my boys, and then….make some chowder.

So, we read books, played games, built a fort, and did all the fun, relaxing things there are to do on a lazy, chilly, October-y, Saturday…in our pj’s (of course). And then, while the boys were fully engrossed in their activities, I snuck away to the kitchen to cook.

This chowder is a variation on my older, tried and true version. I used to use cream of this and cream of that soups in my chowder, which certainly helped to thicken it up, but it also added plenty of “extra stuff” in the way of ingredients that I couldn’t pronounce. On our quest to eat more whole foods and limited ingredient foods, I ventured into the unknown of making this completely from scratch.

If you’ve never heard of Egyptian onions, here’s a little background for you, and a bit of a warning. I first learned about them when I attended a gardening class taught by a master gardner from the University of Minnesota. Not only did I learn a great deal in the class, but I also went home with a handful of Egyptian onion sets. I planted them in my garden, and before long, I had onions everywhere. They are also known as walking onions or topset onions, because they grow large, tall green shoots, with bulbets on top. The bulbets make the onions top-heavy, so they tip over, and whereever the bulbets land, they sprout a brand new plant. So, you have to be very diligent with these little guys, or they will take over.

Both the green stems and the bulbets are edible. I prefer to dice the green stems and use them in recipes just as I would with green onions.

Golden Potato and Shrimp Chowder with Egyptian Onions

1 lb golden potatoes – peeled and diced
1 medium white onion – chopped
1 quart organic chicken broth
8 oz medium cooked shrimp – peeled and deveined
1 cup corn
4 large cloves of garlic
1/2 cup diced Egyptian onions
4 oz cream cheese – cubed
1 Tbsp butter
2 cups milk
2 Tbsp cornstarch
1 tsp sea salt
1 tsp pepper

Melt butter in a large stockpot. Add white onion, Egyptian onions and garlic, and saute for a few minutes until tender. Add chicken broth, potatoes, sea salt, and pepper. Cook over medium heat for 15 minutes or until potatoes are tender. Then, add corn and shrimp. Continue to cook over medium heat for 5 minutes.

Add cubed cream cheese to stockpot, and whisk to incorporate.

In a large bowl, whisk cornstarch into the milk. Slowly pour into stockpot, and mix thoroughly. Place a cover on the stockpot and simmer for another 10 minutes, stirring frequently. If chowder is too thin, add more cornstarch to thicken.

Ladle chowder into bowls. Top with additional Egyptian onions, and serve with sourdough bread.

“Souper” Ham and Potato Chowder

We celebrated Super Bowl Sunday in our household with plenty of munchies and a “Souper” Bowl dinner – Ham and Potato Chowder and crusty New French Bakery bread. The boys got to choose between soup or cereal. Can you guess what they picked? They opted for Cheerios. No shocker there.

Although, since it was a special event, the Hubs let each of them pick a snack from the grocery store. The Oldest picked a can of BBQ Pringles, and the Youngest picked a bag of Munchies (you know…the Cheetos, Doritos, Sun Chips, and pretzel snack mix). We even let them have a Sierra Mist…a rare treat in our house…so rare that the Youngest crinkled his nose when he tried it and said it tastes “spicy”. He didn’t drink more than a few sips the whole night. Meanwhile, the Oldest downed his in about 10 seconds. So it was Cheerios, apple slices, and snacks for the kids, which left plenty of soup for the adults at our “Souper” Bowl party.

This recipe makes about 8 servings. I like to think of it as more of a chowder than a soup because the roux thickens it up to a nice stick-to-the-spoon consistency. The leftovers are even tastier…if you actually have any left. One word of advice though…stir a bit of milk in before reheating the soup, as the leftover chowder is a bit too thick after refrigeration. I haven’t tried freezing this recipe yet, but leave a comment if you have had any luck with freezing and reheating chowders. I have a seafood chowder recipe that freezes well…which reminds me…I probably should dig that one out and whip up a batch soon! I’ll be sure to share the recipe when I do make it…it’s a keeper.


1 cup diced ham
4 cups peeled and diced potatoes
1 can chicken broth
2 cups milk
4 Tablespoons butter
4 Tablespoons flour
2 cloves garlic
1/2 cup sliced carrots
1/2 diced onion
1 cup corn
1 1/2 cups water

Toss potatoes, carrots, onions, ham, chicken broth, and water in a stockpot. Press garlic into pot. Season with a bit of salt and pepper to your preference. Bring to a boil. Reduce heat to medium and cook for 20 minutes. In a medium saucepan, melt butter over medium heat. Whisk in flour. Slowly add milk, whisking continuously. Simmer for 5 minutes until slightly thickened. Add corn to stockpot. Then, add contents of saucepan to the stockpot. Stir and serve immediately.

The Oldest and Youngest watching the big game.

Your Turn: What did you serve during the Super Bowl? Any flops or keepers? Leave a comment and share your “super” successes and failures.