Simple Shrimp Chowder Recipe
Simple Shrimp Chowder Recipe photo by Taste of Home
Next Recipe

Simple Shrimp Chowder Recipe

Read Reviews
4.5 1 3
Publisher Photo
Shrimp fans will be bowled over by our Test Kitchen’s tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 1/2 cup each chopped onion, celery, carrot and sweet red pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1/2 pound cooked small shrimp, peeled and deveined
  • 1 can (14-1/2 ounces) diced potatoes, drained
  • 1 cup vegetable broth
  • 1 cup frozen corn, thawed
  • 2 teaspoons seafood seasoning
  • 1/2 teaspoon dried thyme

Nutritional Facts

268 calories: 1 cup, 12g fat (7g saturated fat), 120mg cholesterol, 901mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 16g protein Diabetic Exchanges: 1 starch, 1 lean meat 1 reduced-fat milk.


  1. 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.
  2. Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 5 cups.
Originally published as Simple Shrimp Chowder in Cooking for 2 Fall 2006, p8

Reviews for Simple Shrimp Chowder

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 11, 2015 Edited Jan. 12, 2015

"Soup was perfect, husband loved it. Had to use plain soy milk, dairy allergy, used fresh potatoes, and cream corn, all I had. Thick, creamy and seasonings were perfect. Will be on our regular Sunday night soup menu."

Loading Image