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–+ servings

Shrimp Chowder

Kim
Creamy potato and shrimp chowder topped with cheese, bacon, and dill Serve with warm crusty bread.
4.69 from 16 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 247 kcal

Ingredients
  

  • ½ 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 for next step
  • 2 chicken bouillon cubes melted in 2 cups of milk or use granules like the moist bouillon granules by Better Than Boullion.
  • 1 cup half-and-half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound large shrimp
  • 1 tablespoon minced garlic
  • Bacon pieces for garnish
  • Grated sharp cheddar for garnish
  • Dill for garnish

Instructions
 

  • 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, add the shrimp, garlic, and rest of the butter to a skillet.
  • Cook the shrimp on low. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat.
  • Add everything in the skillet. 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.

Notes

After adding all ingredients minus the 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

Serving: 1cupCalories: 247kcalCarbohydrates: 33gProtein: 17gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 90mgSodium: 943mgPotassium: 861mgSugar: 11gCalcium: 275mgIron: 1mg
Keyword shrimp bisque, shrimp chowder, shrimp soup
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