Looking for a hearty chowder recipe for those cold winter days? This One-pot Creamy Potato Shrimp Chowder is one of our family’s favorite meals. For more recipes like this one see my Soup page.
This hearty potato and carrot filled chowder recipe is a family favorite around here! It is so yummy on a cold night, it totally warms your bones.
My son loves shrimp and this is his all time favorite meal. I don’t make it as much anymore since he went to college. When I do make it we literally fight over the leftover shrimp. It is that good!
You can add corn to it instead of shrimp if you’re not crazy about shellfish or add the corn along with the shrimp for added taste. I serve it with oven toasted crusty french bread, shredded cheddar cheese, bacon crumbles with dill sprinkled on top. Here is our version of the family favorite.
One-Pot Creamy Potato Shrimp Chowder
- 1/2 stick of butter or margarine
- 1 small onion, diced
- 2 carrots, diced
- 1 tablespoon all-purpose flour, I use wheat flour
- 4 medium russet potatoes, peeled and cubed
- 5-6 cups low fat milk (set aside 2 cups)
- 2 cup chicken bouillon cubes, or granules like the moist bouillon granules by Better Than Boullion.
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound large 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.)
- In a measuring cup add 2 cups of milk, dissolve the bouillon cubes or granules by heating the milk in the microwave for 1-2 minutes. Stir to blend.
- Add the milk with the chicken boullion to the potatoes in the pot.
- Cook over medium heat for 15-20 minutes, until the potatoes are very soft. Stir every 5 to 10 minutes to keep the milk from sticking to the bottom of the pan.
- 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 to the pot.
- Simmer for 5-10 minutes.
- Serve the soup sprinkled with bacon bits and grated cheddar cheese. Garnish with dill, if desired.
After adding all ingredients except shrimp to the soup, I let the soup sit for about an hour on low. Stir occasionally so the soup doesn’t stick to the bottom of the pot. Add shrimp then serve immediately.
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
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