Recently I posted this picture on Facebook and added this text: “The beginnings of shrimp chowder – butter, scallions & cayenne pepper. A favorite of Andy Bonner & a Christmas tradition for my family from our days with the Cook family.” Then I tagged members of the Cook family with whom I am friends on Facebook.

When we lived in Missouri we had no family close. We don’t have family close in Pennsylvania either 🙂 Anyway, the Cook family included us in all of their holiday dinners and celebrations…Easter, Thanksgiving, Christmas, retirement parties, July 4th celebrations, just because dinners.  They were our family.  Their Christmas Eve celebration included Shrimp Chowder.  I got the recipe and it became a Christmas tradition at my house. The recipe is written on the back of a page from Andy’s elementary school newsletter! The paper is weathered and has notes about skim milk vs. whole milk. Low-fat cream cheese vs. regular…etc. Oh the memories associated with the notes and the paper, not to mention the Christmas memories associated with this dish!


A few minutes after I posted the picture there were comments requesting the recipe. So, I decided to post the recipe here and give you a Shrimp Chowder Recipe Card. Clicking the link with open the document.

A few notes…I buy a 2# bag of medium size raw shrimp, peeled & deveined and cook them myself. Bring a large pot of water to a rolling boil, add the shrimp. Set the timer for 5 minutes and remove the shrimp. Submerge in ice water. Doing this ensures you don’t have overcooked shrimp.

Also, this is best served the next day.

Do you have a Christmas food tradition at your house or a “Cook Family” in your life?

Don’t miss the After Christmas Sale at DaySpring! (affiliate link)



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