Tag Archives: potato

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.

A new culinary adventure…

What better way to start than with soothing comfort food.  Warm, creamy, rich comfort food.  Meat and potatoes.  The meals mom always made on chilly winter days.  Grab a blanket, your fuzzy slippers, and a mug of steaming hot chocolate…go ahead…throw in an extra handful of mini marshmallows.

Ham and Scalloped Potatoes

2 cups ham
3 tablespoons butter
2 tablespoons flour
1 tsp salt
¼ tsp pepper
3 cups milk
4 cups potatoes
1 onion, chopped
2 cloves garlic – diced or pressed

Peel potatoes, thinly slice, and set aside.  Slice or dice ham and set aside.  Place butter in a 4-cup glass measuring cup and microwave 30 to 60 seconds until melted.  Whisk in salt, pepper, and flour.  Gradually whisk in milk until smooth.  Stir in garlic.  Microwave on high for 3 minutes.  Whisk.  Microwave on high for another 3 minutes.  Whisk again.  If sauce is thin, microwave for another 3 minutes on high until sauce is smooth and slightly thickened, but keep a close eye on it, as it tends to boil over in the last few minutes.  Layer half of the potatoes, ham, onions and sauce in a 2-quart casserole dish.  Repeat layers.  Cover.  Microwave on high 18 minutes or until potatoes are tender.  Let stand, covered, for 5 minutes.

Amy’s Notes:

This recipe is adapted from a scalloped potato recipe found in The Microwave Cookbook (Copyright General Electric 1998).  I added ham and garlic to give it my own spin.  Every time I make it, this recipe reminds me of the one my mom used to make when I was little.  Most recipes call for baking the scalloped potatoes, but mom always microwaved hers, and after a few attempts at baked scalloped potatoes, I decided the microwave is the only way to go.  Not only is the sauce creamier, but also the cooking time is cut in half.  It’s a great, hardy meal, even on a busy weeknight!