Venture into the culinary wonders of New England with our collection of authentic shrimp chowder recipes. Experience the perfect balance of creamy broth, succulent shrimp, and hearty vegetables in every spoonful. Embrace the classic New England-style chowder, featuring a rich and flavorful broth made from scratch, or opt for variations that showcase unique twists on this beloved dish. From the simplicity of a traditional chowder to the indulgence of a seafood-packed extravaganza, our recipes cater to every palate. Indulge in the creamy goodness of our classic New England shrimp chowder, or tantalize your taste buds with variations like the smoky bacon-infused chowder or the vibrant roasted red pepper chowder. Each recipe offers a culinary journey that captures the essence of New England's coastal charm. Let your kitchen be filled with the irresistible aromas of shrimp chowder as you embark on a delightful culinary adventure.
Here are our top 9 tried and tested recipes!
NEW ENGLAND SEAFOOD CHOWDER
My easy New England Seafood Chowder recipe is ready in just 45 minutes using simple, fresh ingredients!
Provided by Isabel Laessig
Categories Main Course Soup
Time 45m
Number Of Ingredients 12
Steps:
- Saute bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 tablespoon bacon grease from the pot. If there is not 1 tablespoon, then don't drain the bacon fat. Add diced onions and celery to the bacon grease in the pot. Saute over medium heat until soft, 3-4 minutes.Add potatoes. Saute 1-2 minutes. Reduce the heat to low.
- Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often.
- Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 to 15 minutes. (Reduce the heat if the milk starts to foam.) The soup should start to thicken to a nice consistency. Add the fish, shellfish, corn and bacon.
- Continue to heat, just below boiling for an additional 5 to 10 minutes, until the fish is cooked through. Add salt and pepper. Adjust seasoning if necessary.
- Serve with the fresh parsley, crackers or good quality bread.
Nutrition Facts : Calories 496 kcal, Carbohydrate 25 g, Protein 62 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 271 mg, Sodium 1040 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SIMPLE SHRIMP CHOWDER
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SHRIMP CHOWDER
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
- Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
- Divide among bowls and top with more basil. Serve with bread if desired.
Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g
SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
NEW ENGLAND CLAM CHOWDER WITH SHRIMP
Traditional recipe from a seafood restaurant in Burlington VT where I waited tables as a college student in the 1990s. Sadly, they are no longer in business. However, this amazing traditional recipe lives on, made even better with the addition of shrimp. This is a family favorite any time of year. It can be refrigerated for up to 3 days or frozen for OAMC future use. I prefer using canned chopped clams, not minced clams for bigger clam pieces. Bottled clam juice is readily available at WalMart or most grocery stores.
Provided by muddydog
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and drain canned clams, reserve liquid and set aside.
- In a large stockpot, cook bacon until crisp, do not drain.
- Add diced onion and celery, saute until soft, stirring frequently.
- Once onion/celery are soft, add pepper, marjoram and thyme.
- Add bottles clam juice and clam juice reserved from canned clams.
- Add diced red potatoes and simmer 10-15 min until potatoes are soft.
- While potatoes are simmering --
- In a small saucepan, make a light roux with butter and flour.
- Once potatoes are soft, add roux to chowder and stir until thickened.
- Add cooked shrimp and drained clams and stir to mix.
- At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
- To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
- Right before serving, stir in sherry and fresh chopped parsley.
- Serve topped with paprika and oyster/soup crackers.
Nutrition Facts : Calories 1094.4, Fat 67.6, SaturatedFat 36.5, Cholesterol 212.7, Sodium 2046.7, Carbohydrate 83.1, Fiber 5.2, Sugar 12.3, Protein 38.6
NEW ENGLAND SHRIMP CHOWDER
This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.
Provided by FLUFFSTER
Categories Chowders
Time 1h10m
Yield 14 cups
Number Of Ingredients 17
Steps:
- Peel shrimp, and devein, if desired; set aside.
- Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
- Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
- Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
- Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
- Remove and discard bay leaves.
Tips:
- Use fresh shrimp for the best flavor. Frozen shrimp can be used, but fresh shrimp will give your chowder a more robust flavor.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a good quality clam juice. The clam juice is a key ingredient in this chowder, so it's important to use a good quality brand.
- Add some vegetables to your chowder. Vegetables such as potatoes, carrots, and celery add flavor and texture to the chowder.
- Season the chowder to taste. Be sure to taste the chowder and adjust the seasonings as needed.
- Serve the chowder hot. Chowder is best served hot, so be sure to reheat it before serving if you're making it ahead of time.
Conclusion:
New England shrimp chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give New England shrimp chowder a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #healthy #soups-stews #seafood #vegetables #low-fat #chowders #shrimp #dietary #low-calorie #low-carb #low-in-something #shellfish #4-hours-or-less
You'll also love