New England Shrimp Chowder

• Gluten free

• Produce

  • 3 Onions, medium
  • 2 tbsp Parsley
  • 5 Potatoes, medium

• Canned Goods

  • 3 cups Fish or chicken stock

• Baking & Spices

  • 1/2 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese, grated
  • 1 qt Milk

Found on musingmainiac.com

Ingredients

• 3 medium onions, sliced
• 3 Tbs olive oil
• 3 cups fish or chicken stock
• 5 medium potatoes, cut in bite sized chunks
• 2 tsp salt
• 1/2 tsp pepper
• 1 lb fresh shrimp, cleaned and de-veined.
• 1 qt milk, heated
• 1 1/2 cups grated cheddar cheese
• 2 tbs minced parsley
• 2 cups Bisquick mix
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded cheddar
• 2/3 cup milk
• 2 tbsp butter
• 1 tsp dried parsley
• 1 tsp garlic salt

Directions

• Saute onions in olive oil until tender.
• Add stock, potatoes, salt and pepper.
• Bring to a boil, then simmer until potatoes are tender.
• Add shrimp.
• When shrimp is cooked add the warm milk and cheddar cheese.
• Stir gently to combine.
• Top with parsley and serve at once.
• Preheat oven to 400˚
• Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Drop lumps of dough onto baking stone and bake for 10 minutes.
• Melt the butter. Stir in parsley and garlic salt. Brush the butter mixture onto the biscuits. Bake for an additional 5 minutes, or until golden brown.