Best 4 Quick Shrimp Chowder Recipes
Indulge in the delectable flavors of a creamy and flavorful shrimp chowder, a classic dish that combines the goodness of tender shrimp with a rich and savory broth. This versatile soup offers endless possibilities for customization, allowing you to create a chowder that's uniquely yours. Dive into a hearty New England-style chowder, where the shrimp swims in a milky broth, generously complemented by potatoes, celery, and onions. Alternatively, explore the vibrant flavors of a spicy Mexican shrimp chowder, where the heat of chili peppers harmonizes with the sweetness of corn and the tanginess of tomatoes. For a taste of the sea, try a seafood-packed shrimp chowder, where shrimp, clams, and mussels mingle in a luscious broth, offering a symphony of seafood flavors. And for those who prefer a lighter option, a creamy shrimp and corn chowder awaits, where sweet corn kernels dance in a velvety broth, accompanied by succulent shrimp. No matter your preference, this collection of shrimp chowder recipes promises a culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
QUICK SHRIMP CHOWDER
Pretty pink shrimp and green parsley dot this golden chowder. It's a rich and satisfying first course or main meal. -Anne Bennett, Hockessin, Delaware
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, saute onions in butter until tender. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender (do not drain). Add shrimp; cook until shrimp turn pink, about 5 minutes. , In a large saucepan over low heat, heat milk. Stir in cheese until melted (do not boil). Add to potato mixture; heat through (do not boil). Stir in parsley.
Nutrition Facts : Calories 276 calories, Fat 14g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 737mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 21g protein.
QUICK SHRIMP CHOWDER
Steps:
- Melt butter in a Dutch oven or large skillet. Over medium heat; add onion, and saute 8 minutes or until tender. Stir in a cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in Monterey Jack cheese until melted. Serve immediately. Serve with oyster crackers if desired.
QUICK SHRIMP CHOWDER
This is from Cooking Light (June 2011, pg 86) with changes that were suggested by multiple reviewers. I've intended on making this for years now, but my husband isn't a big fan of fish and seafood. So the magazine clipping kept getting put aside. But I want to post the recipe so it's available when I finally have a chance to...
Provided by Vickie Parks
Categories Chowders
Time 30m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a large skillet. Add shrimp and sear about 3 minutes on both sides. Transfer shrimp to a plate. Wipe skillet clean with a paper towel and set it aside (to use in a later step).
- 2. Pour broth into a glass container, and heat in microwave oven at MEDIUM-HIGH for 2 minutes. Stir thyme and black pepper into the broth. Pour broth mixture into a large saucepan over medium-high heat and let it simmer several minutes.
- 3. Meanwhile, heat oil to the skillet over medium-high heat, and swirl to coat skillet. Add carrot, onion, and celery, and sauté for 3 minutes or until vegetables are tender. Add flour and whisk until well blended.
- 4. Add corn, shrimp and carrot mixture to the broth, stirring well. Cover saucepan, and let it simmer for 5 minutes. Stir in the cream and red pepper flakes, cover, and simmer 4 minutes more.
QUICK SHRIMP CHOWDER
This is my husbands cousins recipe. She made it for us when we visited her in Savannah. What a treat!!!
Provided by Lin Whitenight
Categories Cream Soups
Time 35m
Number Of Ingredients 8
Steps:
- 1. Melt butter in Dutch oven. Add onion and saute 8 minutes.
- 2. Stir in soup, milk and pepper. Bring to a boil.
- 3. Add shrimp~reduce heat to simmer, stirring often until shrimp turn pink.
- 4. Stir in cheese until melted.
Tips:
- Choose the right shrimp: Medium-sized shrimp are ideal for chowder, as they cook quickly and evenly. Make sure to devein and clean the shrimp before cooking.
- Use a variety of vegetables: Chowder is a great way to use up leftover vegetables. Some good choices include carrots, celery, onions, potatoes, and corn. You can also add other vegetables, such as bell peppers, zucchini, or spinach.
- Season the chowder well: Chowder should be flavorful, so don't be afraid to season it well. Common seasonings include salt, pepper, garlic powder, onion powder, and paprika. You can also add fresh herbs, such as thyme, rosemary, or parsley.
- Don't overcook the shrimp: Overcooked shrimp is tough and chewy. Cook the shrimp just until they turn pink and opaque, about 2-3 minutes.
- Add the milk and cream at the end: Adding the milk and cream at the end of the cooking process will help to prevent them from curdling.
Conclusion:
Shrimp chowder is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover shrimp and vegetables. With a few simple tips, you can make a delicious and satisfying shrimp chowder that the whole family will enjoy.
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