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Simple Shrimp Chowder Recipe

Simple Shrimp Chowder Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Simple Shrimp Chowder

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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."

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