Pumpkin-shrimp chowder from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Notes about this recipe

  • MissKoo on February 10, 2023

    This was a hit with Soup Group. When I made it in the morning I thought the flavors seemed kind of blah but spending hours in the fridge made a big difference. I used fresh butternut squash instead of fresh pumpkin because of availability, a combination of canned fish stock and seafood stock, a bit more Worcestershire sauce and Tabasco, added a smidge of cayenne at the end, a healthy amount of kosher salt and pepper, and an additional pound of shrimp as the ratio of vegetables and shrimp to liquid didn't seem sufficient. That said, the flavors really came together. Recipe says 12 servings. It served 13 people with 2-3 servings left over. A good choice for a crowd. Would definitely make again.

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