Dinner · Seafood Mains
Shrimp Chowder
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 Slices Bacon (chopped)
- 1 Tbsp Extra Virgin Olive Oil (plus a little extra to finish, optional)
- 1 small Yellow Onion (chopped)
- 1 tsp Tomato Paste
- 3 Tbsp All-Purpose Flour
- 3 Cups Chicken Broth (low Sodium)
- 2 Cups Half and Half
- 1 lb Red Skinned Potatoes (cut into even 1/2-inch pieces)
- 12 oz Medium Shrimp (raw, peeled, deveined, tails removed; thawed if frozen)
- ½ Cup Fresh Basil (Loosely packed and torn into pieces)
- 1 pinch Kosher Salt (to taste)
- 1 pinch Ground Black Pepper (to taste)
Add shrimp after the potatoes are tender
Small, evenly cut potato pieces cook more predictably. Keep the creamy broth at a gentle simmer, then add the shrimp for the final few minutes so they stay tender.
Adapted from Food Network Kitchen.
The cooking plan
How to make Shrimp Chowder.
Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Shrimp Chowder
Ingredients
2 Slices Bacon chopped- 1 Tbsp Extra Virgin Olive Oil plus a little extra to finish, optional
- 1 small Yellow Onion chopped
- 1 tsp Tomato Paste
- 3 Tbsp All-Purpose Flour
- 3 Cups Chicken Broth low Sodium
- 2 Cups Half and Half
- 1 lb Red Skinned Potatoes cut into even 1/2-inch pieces
- 12 oz Medium Shrimp raw, peeled, deveined, tails removed; thawed if frozen
- ½ Cup Fresh Basil Loosely packed and torn into pieces
- 1 pinch Kosher Salt to taste
- 1 pinch Ground Black Pepper to taste
Instructions
- Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
- Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
- Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
- Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
- Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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