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This shrimp chowder recipe is a family favorite around here! It is sooo yummy on a cold night, it warms your bones. This is my son’s favorite meal. I don’t make it as much anymore since he went to college.
He is home for the holidays this year so I made it and thought I would share the recipe. You can add corn to it instead of shrimp if you’re not crazy about shellfish or add it along with the shrimp for added taste. I serve it with crusty french bread, shredded cheddar cheese and dill sprinkled on top~!
- 1/2 stick of butter or margarine
- 1 small onion, diced
- 2 carrots, diced
- 1 tablespoons all-purpose flour, I use wheat flour
- 4 medium russet potatoes, peeled and cubed
- 4+ cups low fat milk
- 2 cup chicken bouillon cubes, dissolved in 1/2of the above milk (heat in microwave), I use bouillon granules.
- 1+ cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound medium shrimp
- 1 tablespoon minced garlic
- Bacon pieces, for garnish
- Grated sharp Cheddar, for garnish
- Dill, for garnish
- In a 4-quart saucepan, melt half of the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.
- Whisk in the flour and cook for 1 minute.
- Add the potatoes, 3-4 cups of milk.
- I just add the milk until it covers the potatoes, I don't really measure.
- Add the 2 cups of milk with dissolved bouillon cubes.
- Cook over medium heat for 15-20 minutes, until the potatoes are very soft.
- Take a potato masher and mash some of the potatoes.
- This will make the thick chowder texture.
- While the potatoes are cooking, in a small saucepan, add the shrimp, garlic and rest of the butter.
- Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat.
- Add the shrimp, butter and garlic mixture to the soup and stir well.
- Add the half-and-half, salt, and pepper.
- Simmer for 5-10 minutes.
- Serve soup sprinkled with bacon bits and grated cheddar cheese. Garnish with dill, if desired.
After adding all ingredients to the soup, and instead of simmering 5-10 minutes, I let the soup sit for about an hour on low. Stir soup occasionally so the soup doesn’t stick to the bottom of the pot and the shrimp doesn’t get too tough. Letting it sit makes the soup more chowder-like, you can even turn the heat off and then back on to reheat after an hour. **You can definitely eat it after simmering 5-10 minutes like the recipe above, the soup will just be thinner.
Nutrition InformationYield 8
Amount Per Serving Calories 550