Best 6 Savory Shrimp Chowder Recipes

SHRIMP CHOWDER

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.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

SIMPLE SHRIMP CHOWDER

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.

SHRIMP CHOWDER

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.

SIMPLE SHRIMP CHOWDER

Steps:

• Saute onions in butter in a large skillet until tender, about 5 minutes or so.
• Add water and bring to a boil.
• Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
• Remove shrimp and place in a covered bowl.
• Add potatoes to the same pan, and season with salt & pepper to taste.
• Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
• Add milk and half and half and bring to just a boil, stirring occasionally.
• Once it just comes to the boil, remove from heat and stir in the cheese until melted.
• Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.

SAVORY SHRIMP CHOWDER

Steps:

• Place veggies in medium sauce pan. Add chicken broth (and some water, if necessary) to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
• Meantime, melt butter in large pan, add flour, salt and pepper. Whisk until blended.
• Slowly add half-and-half to butter/flour roux & whisk constantly until smooth and thickened. (Will be a fairly thick white sauce at this point - about 15 minutes).
• Carefully add veggies & liquid to white sauce in large pan.
• Add shrimp and vinegar to chowder. Heat through.
• Season with salt and pepper to taste.
• Top individual servings with crumbled bacon.