Shrimp Chowder a la Katjya

1 TB unsalted butter
1 cup yellow onion, diced
1 cup celery, diced
1 cup green onion, chopped
1 clove garlic, minced (more to taste)
1 cup potato, diced
2 cups water
1/2 ts Old Bay Seasoning
1/2 ts black pepper
1/2 cup evaporated milk
1/2 cup 2% milk
10 ounces shrimp, chopped up
1/2 cup roasted red pepper, diced
Salt to taste
1 TB cornstarch (or arrowroot) mixed with
2 TB water

You can use cooked shrimp and add after you thicken the soup with cornstarch. You can use more cornstarch if you like a thicker chowder.

Heat butter in soup pot and saute yellow onion and celery until tender. Add green onion and garlic, and saute until tender. Add potato, water, seasoning and pepper. Bring to a boil, cover and simmer until the potato is tender, 10-15 minutes. Add shrimp and red pepper, simmer until the shrimp is cooked (if using raw shrimp). Mix cornstarch and water, add to soup and bring to a gentle simmer. Adjust seasoning.

Serving Size: 4 1+ cup servings