Best Shrimp And Potato Chowder Recipes

Shrimp and Potato Chowder image

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.

Sweet Potato and Shrimp Chowder image

Provided by smellyvegetarian

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons canola oil
1/2 link chorizo sausage, thinly sliced (I'll be using soy)
1 medium bell pepper, sliced
1 onion, diced
1 sweet potato, peeled and cut into 1/4-inch cubes
2 1/2 cups fat free chicken broth
4 sprigs fresh thyme
1 bay leaf
1 cup broccoli floret, steamed
12 medium shrimp, peeled and deveined
1 cup light coconut milk
salt & fresh ground pepper

Steps:

Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

Nutrition Facts : Calories 120.5, Fat 5.5, SaturatedFat 1.3, Cholesterol 32.3, Sodium 453.3, Carbohydrate 11.9, Fiber 1.9, Sugar 3.4, Protein 6.5

SHRIMP, CORN AND POTATO CHOWDER image

Categories Fish

Yield 4 people

Number Of Ingredients 10

1 T olive oil
1 T butter
2 med leeks, white and light green parts finely diced
4 C low sodium chicken brooth
2 lbs red potatoes cut into 1/4" dice
1.5 Lb large, raw shrimp peeled and devined (reserve shells)
1/2 C 1% milk
1 C fat free half and half
2 C frozen corn
Kosher salt and pepper

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.