- Milk – 1 quart
- Butter – 1 stick
- Shrimp – 1/4 pound
- Carrot – 1 shredded
- Potatoes – 2-3 medium cooked, cubed into bite size pieces
- Rice flour – 2 tablespoons
- Sea salt – 1 teaspoon
- Cayenne pepper 1/4 teaspoon
In a small sauce pan slowly melt the butter. While hot, add flour slowly, stirring constantly with a fork to avoid lumps. Simultaneously, add all remaining ingredients in a separate medium size sauce pan.
When the soup is steaming hot, but not boiling, slowly add the roux (butter and flour), stirring constantly to thicken the chowder. Cook over low heat 10 minutes stiffing occasionally. For a cheese flavor, add shredded provolone or fresh cheese cream cheese. You can substitute the shrimp with small chunks of cooked salmon or canned drained clams.
Serve with white wine, cheese, slaw, cooked plantains and french bread.
Phil Brewer's Blog 