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Quick Shrimp Chowder

 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
12 ServingsPrep: 5 min. Cook: 30 min.


  • 2 large onions, cut into thin wedges
  • 1/4 cup butter, cubed
  • 3 cups cubed peeled potatoes
  • 1 cup water
  • 2 teaspoons salt
  • 1/2 teaspoon seasoned pepper
  • 2 pounds uncooked small shrimp, peeled and deveined
  • 6 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1/4 cup minced fresh parsley


  • 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. Yield: 12 servings (about 3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 276 calories, 14 g fat (9 g saturated fat), 159 mg cholesterol, 737 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.