QUICK SHRIMP CHOWDER RECIPES

QUICK SHRIMP CHOWDER RECIPE: HOW TO MAKE IT

Quick Shrimp Chowder Recipe: How to Make It 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

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 12 servings (about 3 quarts).

Number Of Ingredients 10

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 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, FatContent 14g fat (9g saturated fat), CholesterolContent 159mg cholesterol, SodiumContent 737mg sodium, CarbohydrateContent 17g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

QUICK SHRIMP CHOWDER RECIPE - FOOD.COM

Quick Shrimp Chowder Recipe - Food.com image

I tend to be a purist and I'm not too keen on any recipe that starts with "cream of". However, this recipe, from Southern Living, is really good. My husband loves it and all my friends have asked for the recipe. Try it and see if you agree.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 (10 3/4 ounce) cans cream of potato soup
3 1/2 cups milk
1/4 teaspoon red pepper flakes
1 1/2 lbs fresh shrimp, peeled and cut into pieces
1 cup monterey jack cheese

Steps:

Melt butter in a Dutch oven over medium heat, add onion and saute 8 minutes or until tender.
Stir in cream of potato soup, milk and pepper and bring to a boil.
Add shrimp, reduce heat and simmer, stirring often, until shrimp turns pink.
Stir in cheese until melted.
Serve with oyster crackers if desired.

Nutrition Facts : Calories 576.2, FatContent 28, SaturatedFatContent 16, CholesterolContent 337.2, SodiumContent 1774.1, CarbohydrateContent 28.6, FiberContent 1, SugarContent 3.9, ProteinContent 51

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