Best 17 Easy Shrimp Chowder Recipes

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Easy shrimp chowder is a hearty, flavorful soup that's perfect for a quick and easy meal. Whether you're a seafood lover or just looking for a comforting and delicious soup, shrimp chowder is a great choice. This classic dish is made with a creamy broth, tender shrimp, and a variety of vegetables. It's a great way to warm up on a cold day or to enjoy a light and flavorful meal.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP CHOWDER



Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

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.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

EASY SHRIMP CHOWDER



Easy Shrimp Chowder image

This is easily my family's favorite chowder. The recipe is quite simple to make and doesn't need to simmer for long.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 medium potatoes, peeled and diced
2 medium onions, sliced
2 cups water
3/4 teaspoon salt
Dash seafood seasoning, optional
1-1/2 cups milk
1 can (5 ounces) evaporated milk
4 ounces process cheese (Velveeta), cubed
1 can (6 ounces) small shrimp, drained
2 tablespoons butter
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, combine the potatoes, onions, water, salt and seafood seasoning if desired; bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Stir in the milk, evaporated milk and cheese; heat until cheese is melted. Add the shrimp, butter and parsley; heat through.

Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 947mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 14g protein.

SIMPLE SHRIMP CHOWDER



Simple Shrimp Chowder image

Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 11

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 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
Additional minced fresh thyme, optional

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.

Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SIMPLE SHRIMP CHOWDER



Simple Shrimp Chowder image

A recipe adapted from a 1992 issue of Woman's Day. This recipe was from an article on family recipe traditions during the holidays. The person who shared this recipe said this was a recipe her family makes for Christmas Eve. You might also want to make a few extra shrimp to use whole as a garnish on top of each bowl.

Provided by HeatherFeather

Categories     Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups water
1 lb medium raw shrimp, peeled,deveined,thawed if frozen,cut in bite sized pieces
3 cups frozen hash brown potatoes (the diced kind)
1 1/2 teaspoons salt, to taste
1/4 teaspoon pepper, to taste
4 cups milk
1/2 cup half-and-half or 1/2 cup light cream
4 ounces cheddar cheese, shredded
1/4 cup fresh parsley, chopped

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.

LOW COUNTRY SHRIMP CHOWDER



Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

SHRIMP CHOWDER



Shrimp Chowder image

This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

2 slices bacon, chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups half-and-half
1 pound small red-skinned potatoes, halved or quartered if large
Kosher salt and freshly ground pepper
12 ounces medium shrimp, peeled, deveined and tails removed
1/2 cup loosely packed basil, torn into pieces

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



Shrimp Chowder image

Provided by Food Network

Time 25m

Yield 3¾ c (900 ml)

Number Of Ingredients 10

3 tablespoons (42 g) light butter spread
1 (40 g) small rib celery
¼ (28 g) medium onion, peeled
1 (50 g) small carrot, halved
Pinch of marjoram
Pinch of ground nutmeg
1 tablespoon lemon juice
2 cups (480 ml) chicken broth
8 ounces (227 g) shrimp or crab, cleaned
1 cup (240 ml) milk

Steps:

  • 1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 4.
  • 4. Blend for 10 seconds.
  • 5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

SHRIMP CHOWDER



Shrimp Chowder image

Creamy and yummy, and very easy to make.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 9

½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

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.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g

SHRIMP AND POTATO CHOWDER



Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

  • Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
  • Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
  • Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP CHOWDER



Shrimp Chowder image

Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons unsalted butter
1 small yellow onion, diced small
2 cups corn kernels (from 3 ears), cobs reserved
4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups)
Salt and pepper
5 cups whole milk
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil leaves, plus more for serving
Crusty bread (optional)

Steps:

  • In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
  • Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
  • Divide among bowls and top with more basil. Serve with bread if desired.

Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g

QUICK SHRIMP CHOWDER



Quick Shrimp Chowder image

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

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 10

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 whole milk
2 cups shredded sharp cheddar cheese
1/4 cup minced fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 276 calories, Fat 14g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 737mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 21g protein.

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Provided by john zelahy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 53m

Yield 4

Number Of Ingredients 11

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
  • Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
  • Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
  • Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  • Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
  • Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g

CORN AND SHRIMP CHOWDER



Corn and Shrimp Chowder image

The best of corn and seafood chowders come together in one delicious dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 12

4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1/2 cup)
1 medium stalk celery, coarsely chopped (1/2 cup)
6 small red potatoes, cut into 1/2-inch pieces
2 cups frozen corn
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/4 cup Gold Medal™ Wondra® quick-mixing flour
2 cups half-and-half
12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
  • With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  • Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 1/2 g

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Shrimp and corn chowder will warm you up!

Provided by DotDot

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
  • Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
  • Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g

CROCK POT SHRIMP CHOWDER



Crock Pot Shrimp Chowder image

Make and share this Crock Pot Shrimp Chowder recipe from Food.com.

Provided by bmcnichol

Categories     Chowders

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 (12 ounce) cans evaporated milk
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (11 ounce) can white corn, drained
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
2 lbs cooked small shrimp, peeled and deveined
1 (3 ounce) package cream cheese, cubed

Steps:

  • In a small skillet, saute onion in butter until tender.
  • In crockpot, combine the onion mixture, 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.

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Provided by Sherrie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 6h50m

Yield 8

Number Of Ingredients 11

4 cups chicken broth
4 potatoes, cut into cubes
1 (14 ounce) can whole kernel corn, drained
1 onion, chopped
¼ cup flour
1 cup heavy whipping cream
½ pound sea scallops
½ pound peeled, deveined, and cooked shrimp
¼ cup dry potato flakes
¼ teaspoon garlic pepper
1 pinch salt, to taste

Steps:

  • Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
  • Cook on Low until potatoes are tender, about 6 hours.
  • Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g

Tips:

  • Use fresh shrimp: Fresh shrimp has a sweeter, more delicate flavor than frozen shrimp. If you are using frozen shrimp, thaw it thoroughly before cooking.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and chewy.
  • Use a variety of vegetables: This recipe uses a variety of vegetables, including celery, carrots, onions, and potatoes. You can also add other vegetables, such as corn, peas, or bell peppers.
  • Use a good quality clam juice: Clam juice adds a lot of flavor to the chowder. Be sure to use a good quality clam juice, such as one made from fresh clams.
  • Season to taste: Season the chowder with salt, pepper, and other spices to taste. You can also add a splash of lemon juice or white wine for extra flavor.

Conclusion:

Shrimp chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and can be made with a variety of ingredients. With a few simple tips, you can make a shrimp chowder that is sure to impress your friends and family.

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