Best 5 Potato Shrimp Chowder Recipes

Calling all seafood and chowder lovers! Dive into the delectable world of Potato Shrimp Chowder, a creamy and comforting dish that blends the best of both worlds. This chowder is not just any ordinary soup; it's a symphony of flavors that will tantalize your taste buds. Tender shrimp, hearty potatoes, and a medley of vegetables dance in a rich and savory broth, creating a culinary masterpiece that's perfect for a cozy dinner or a casual gathering. And you know what makes it even more exciting? This article presents not one, but three enticing recipes that cater to different preferences and dietary needs. From a classic Potato Shrimp Chowder to a lighter, dairy-free version and a seafood extravaganza with crab and mussels, there's a chowder here for every palate. So, prepare to embark on a culinary journey that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SHRIMP CHOWDER

Potato Shrimp Chowder image

With only three ingredients, this chowder couldn't be any simpler! "I like recipes that get me out of the kitchen in a flash," says Martha Castille of Opelousas, Louisiana. "I often serve this dish with crackers or hot bread and a green salad."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 3

Ingredients

1 package (11 ounces) cream of potato soup mix
1 cup frozen mixed vegetables
1 pound cooked small shrimp, peeled and deveined

Steps:

In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.

Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

SHRIMP AND POTATO CHOWDER

Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

CAJUN SHRIMP POTATO CHOWDER

Cajun Shrimp Potato Chowder image

This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.

Provided by Potato Goodness

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
½ cup chopped onion
½ cup chopped red bell pepper
1 ½ pounds cubed red potatoes
2 cups reduced sodium chicken broth
1 teaspoon garlic powder
¾ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
2 cups 2% milk
2 tablespoons flour
1 ½ cups chopped fresh spinach

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 27.6 g, Cholesterol 122.9 mg, Fat 4.3 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 1.6 g, Sodium 390.7 mg, Sugar 6.4 g

SHRIMP CHOWDER POTATO

Shrimp Chowder Potato image

The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

1 chopped shallot
2 diced stalks celery
1 teaspoon chopped fresh thyme leaves
Olive oil
3/4 cup chicken broth
1/4 cup heavy cream
1/2 pound halved peeled medium shrimp
4 baked potatoes

Steps:

In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder.

SHRIMP, CORN AND POTATO CHOWDER

SHRIMP, CORN AND POTATO CHOWDER image

Categories Fish

Yield 4 people

Number Of Ingredients 10

Ingredients

1 T olive oil
1 T butter
2 med leeks, white and light green parts finely diced
4 C low sodium chicken brooth
2 lbs red potatoes cut into 1/4" dice
1.5 Lb large, raw shrimp peeled and devined (reserve shells)
1/2 C 1% milk
1 C fat free half and half
2 C frozen corn
Kosher salt and pepper

Steps:

heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.

Tips:

Choose the Right Potatoes: For a creamy and hearty chowder, Yukon Gold or russet potatoes are ideal choices due to their high starch content.
Fresh Seafood is Key: Using fresh shrimp and fish enhances the overall flavor of the chowder. If fresh seafood is unavailable, opt for high-quality frozen options.
Sauté Vegetables First: Sautéing vegetables like onions, celery, and carrots before adding them to the chowder helps bring out their natural sweetness and enhances the overall flavor.
Seasoning is Essential: Don't be afraid to season the chowder well. A combination of salt, pepper, bay leaves, and other herbs and spices adds depth and complexity to the taste.
Cook the Chowder Low and Slow: Simmering the chowder over low heat allows the flavors to meld and develop fully. Avoid boiling as it can overcook the seafood and vegetables.
Add Dairy for Creaminess: Milk, cream, or half-and-half can be used to create a creamy and rich chowder. For a healthier option, use low-fat or non-fat milk.
Garnish Before Serving: A sprinkle of fresh herbs, a dollop of sour cream, or a drizzle of olive oil enhances the visual appeal and adds extra flavor to the chowder.

Conclusion:

Potato shrimp chowder is a comforting and flavorful seafood dish that combines the goodness of tender potatoes, succulent shrimp, and a creamy broth. By following these tips and carefully executing the recipe, you can create a delicious and satisfying chowder that will warm your soul on a chilly day. Experiment with different ingredients and seasonings to customize the chowder to your own taste preferences. Whether served as a main course or a side dish, this versatile chowder is sure to impress your family and friends.