Quick Shrimp Chowder Recipe

5 1
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Quick Shrimp Chowder Recipe

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5 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 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

Directions

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).
Originally published as Shrimp Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p180

Nutritional Facts

1 cup: 276 calories, 14g fat (9g saturated fat), 159mg cholesterol, 737mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 21g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Shrimp Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p180

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