Best 5 Potato Shrimp Chowder Recipes
Are you seeking a comforting and hearty dish that captures the essence of the sea and the land? Look no further than the tantalizing potato shrimp chowder. This delectable soup combines the tender, flaky texture of shrimp with the creamy, velvety richness of potatoes, enveloped in a luscious broth that dances on your palate. As you savor this culinary masterpiece, each spoonful transports you to a coastal haven, where the salty sea breeze mingles with the aroma of fresh seafood. Whether you enjoy it as a cozy meal on a chilly evening or as a delightful lunch break companion, potato shrimp chowder promises to warm your soul and satisfy your taste buds.
Here are our top 5 tried and tested recipes!
POTATO SHRIMP CHOWDER
With only three ingredients, this chowder couldn't be any simpler! "I like recipes that get me out of the kitchen in a flash," says Martha Castille of Opelousas, Louisiana. "I often serve this dish with crackers or hot bread and a green salad."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 3
Steps:
- In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
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.
CAJUN SHRIMP POTATO CHOWDER
This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.
Provided by Potato Goodness
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
- Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 27.6 g, Cholesterol 122.9 mg, Fat 4.3 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 1.6 g, Sodium 390.7 mg, Sugar 6.4 g
SHRIMP CHOWDER POTATO
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder.
SHRIMP, CORN AND POTATO CHOWDER
Steps:
- heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcrowd the pot. If you add too many ingredients at once, they won't cook evenly and the chowder will be watery.
- Cook the chowder over medium heat. This will help prevent the ingredients from burning.
- Stir the chowder frequently. This will help prevent the ingredients from sticking to the pot and burning.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste, until the chowder is flavorful but not too salty.
- Serve the chowder hot. Potato shrimp chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Potato shrimp chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your chowder thick or thin, spicy or mild, there is a recipe out there for you. So next time you are looking for a comforting and satisfying meal, give potato shrimp chowder a try. You won't be disappointed!
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