Creamy Chimichurri Roast Chicken

Dinner · Meat & Poultry Mains

Creamy Chimichurri Roast Chicken

Yogurt, herbs, garlic, and vinegar flavor this flattened roast chicken, with clean reserved chimichurri served alongside.
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Prep
20 minutes
Cook
1 hour
Marinate
2 hours
Total
3 hours 30 minutes
Serves
6 people

Bring it to the table

About this recipe.

A spatchcocked roast chicken marinated in yogurt chimichurri, with a separate portion of fresh sauce reserved for serving.

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

Sauce:

  • 5 Cloves Garlic
  • 2½ Cups Fresh Cilantro (packed)
  • 2 Cups Parsley (packed)
  • ¼ Cup Red Wine Vinegar
  • 2¼ tsp Kosher Salt (Morton kosher salt; or use 4 tsp Diamond Crystal)
  • 4 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • ¾ Cup Extra Virgin Olive Oil (divided)
  • 1 Cup Greek Yogurt (Plain Whole-Milk)

Chicken And Assembly:

  • 4 Lb Whole Chicken (whole, backbone removed, patted dry)
  • 1¼ tsp Kosher Salt (Morton kosher salt; or use 2 tsp Diamond Crystal)

The cooking plan

How to make Creamy Chimichurri Roast Chicken.

  1. Pulse the garlic, cilantro, parsley, vinegar, sauce salt, oregano, pepper flakes, and ¼ cup olive oil in a food processor until the herbs are finely chopped.

  2. Whisk the herb mixture with the yogurt and remaining ½ cup olive oil. Before handling raw chicken, measure ¾ cup sauce into a separate bowl for the marinade. Cover and refrigerate the remaining clean sauce for serving.

  3. With the backbone already removed, place the chicken breast side up and press firmly on the breastbone to flatten it. Rub with the chicken salt and the measured ¾ cup marinade. Cover and refrigerate for 2–12 hours. Keep the serving sauce separate from the chicken and any utensils that touch it.

  4. Preheat the oven to 375°F (190°C). Put the chicken on a wire rack in a large rimmed baking sheet. Spread the marinade from the chicken bowl over the bird before roasting, then discard any residue. Roast, rotating the pan halfway through, until the thickest breast and innermost thigh and wing areas reach 165°F (74°C), avoiding bone with the thermometer, about 50–60 minutes or longer as needed. Rest 10 minutes on a clean board before carving.

  5. Whisk the reserved clean sauce if it has separated. Serve alongside the carved chicken. Do not serve uncooked marinade that contacted raw poultry.

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.

Creamy Chimichurri Roast Chicken

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A spatchcocked roast chicken marinated in yogurt chimichurri, with a separate portion of fresh sauce reserved for serving.
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Prep Time 20 minutes
Cook Time 1 hour
Marinate 2 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Argentinian, Argentinian Fusion, South America
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Sauce:
  • 5 Cloves Garlic
  • 2½ Cups Fresh Cilantro packed
  • 2 Cups Parsley packed
  • ¼ Cup Red Wine Vinegar
  • 2¼ tsp Kosher Salt Morton kosher salt; or use 4 tsp Diamond Crystal
  • 4 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • ¾ Cup Extra Virgin Olive Oil divided
  • 1 Cup Greek Yogurt Plain Whole-Milk
Chicken And Assembly:
  • 4 Lb Whole Chicken whole, backbone removed, patted dry
  • 1¼ tsp Kosher Salt Morton kosher salt; or use 2 tsp Diamond Crystal

Equipment

1 Food processor
1 Two mixing bowls
1 Wire rack and rimmed baking sheet
1 Food thermometer
1 Clean carving board

Equipment images are illustrative. Exact products may vary.

Instructions
 

Sauce:
  1. Pulse the garlic, cilantro, parsley, vinegar, sauce salt, oregano, pepper flakes, and ¼ cup olive oil in a food processor until the herbs are finely chopped.
    5 Cloves Garlic, 2½ Cups Fresh Cilantro, 2 Cups Parsley, ¼ Cup Red Wine Vinegar, 2¼ tsp Kosher Salt, 4 tsp Dried Oregano, 2 tsp Crushed Red Pepper Flakes, ¾ Cup Extra Virgin Olive Oil
  2. Whisk the herb mixture with the yogurt and remaining ½ cup olive oil. Before handling raw chicken, measure ¾ cup sauce into a separate bowl for the marinade. Cover and refrigerate the remaining clean sauce for serving.
    1 Cup Greek Yogurt, ¾ Cup Extra Virgin Olive Oil
Chicken and Assembly:
  1. With the backbone already removed, place the chicken breast side up and press firmly on the breastbone to flatten it. Rub with the chicken salt and the measured ¾ cup marinade. Cover and refrigerate for 2–12 hours. Keep the serving sauce separate from the chicken and any utensils that touch it.
    4 Lb Whole Chicken, 1¼ tsp Kosher Salt
  2. Preheat the oven to 375°F (190°C). Put the chicken on a wire rack in a large rimmed baking sheet. Spread the marinade from the chicken bowl over the bird before roasting, then discard any residue. Roast, rotating the pan halfway through, until the thickest breast and innermost thigh and wing areas reach 165°F (74°C), avoiding bone with the thermometer, about 50–60 minutes or longer as needed. Rest 10 minutes on a clean board before carving.
  3. Whisk the reserved clean sauce if it has separated. Serve alongside the carved chicken. Do not serve uncooked marinade that contacted raw poultry.

Notes

The listed salt amounts are for Morton kosher salt; the ingredient notes give Diamond Crystal equivalents from the original source. Total time includes the minimum 2-hour marinade and 10-minute rest; a longer marinade increases the total. Timing is approximate.

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Coconut Curry Salmon

Dinner · Seafood Mains

Coconut Curry Salmon

Salmon fillets meet a coconut milk sauce with red curry paste, shallot, garlic, and ginger. Serve with cooked rice, lime wedges, and cilantro to catch the sauce.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 servings

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About this recipe.

Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.

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
  • 16 oz Salmon filets (raw; four 4-ounce portions, thawed if frozen and pin bones removed)
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1 Tbsp Vegetable oil
  • 1 Shallot (thinly sliced)
  • 1 Tbsp Red curry paste
  • 2 Cloves Garlic (minced)
  • 1 tsp Ginger, Fresh (minced)
  • 14 oz Coconut milk (canned, unsweetened; full-fat preferred)
  • 1 Tbsp Sriracha
  • 1 Tbsp Fish sauce
  • Rice (cooked, for serving; as needed)
  • 1 Lime (Cut into wedges)
  • Fresh Cilantro (chopped, for serving; to taste)

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Warm the cooked fish gently

Cook the salmon to its thermometer endpoint, then set it aside while the sauce simmers. Return it briefly to warm through so it stays in intact portions.

Adapted from Makinze Gore at Delish.

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The cooking plan

How to make Coconut Curry Salmon.

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.

  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.

  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.

  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

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.

Coconut Curry Salmon

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Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Southeast Asian, Thai
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    16 oz Salmon filets raw; four 4-ounce portions, thawed if frozen and pin bones removed
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  • 1 Tbsp Vegetable oil
  • 1 Shallot thinly sliced
  •  
    1 Tbsp Red curry paste
  • 2 Cloves Garlic minced
  •  
    1 tsp Ginger, Fresh minced
  •  
    14 oz Coconut milk canned, unsweetened; full-fat preferred
  • 1 Tbsp Sriracha
  •  
    1 Tbsp Fish sauce
  •  
    Rice cooked, for serving; as needed
  • 1 Lime Cut into wedges
  • Fresh Cilantro chopped, for serving; to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.
  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.
  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.
  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

Notes

The original 16 ounces of salmon and sauce ingredient amounts are retained. Yield is an estimate of four modest servings with rice. Rice cooking time is not included. Curry paste and fish sauce vary in salt and heat, so season the fish lightly. Times are estimates; use the thermometer endpoint for the fish. No nutrition calculation is supplied.

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Broccoli Cheddar Soup

Soup

Broccoli Cheddar Soup

Broccoli, sweet carrot and sharp cheddar make a comforting bowl, with a little Dijon to round out the flavor. Small pieces of vegetables cook evenly and make the soup easy to eat by the spoonful.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

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About this recipe.

A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.

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
  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion (diced)
  • ½ tsp Sea Salt
  • ½ tsp Ground Black Pepper (or to taste)
  • 3 Cloves Garlic (minced)
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk (whole milk is best)
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli (florets, chopped)
  • 1 Large Carrots (Julienned or finely chopped)
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese (shredded)
  • 1 Cup Croutons (optional, for serving)

Keep the cheese smooth

Grate the cheddar before you start. Once the vegetables are tender, take the pot off the heat and stir the cheese in gradually. A hard boil after adding the cheese can spoil that smooth texture.

Finish with a little crunch

Add optional croutons at the table so they stay crisp. Serve the soup as a light meal with bread or as a smaller first course. This version uses broccoli and carrot; there are no potatoes in the recipe.

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The cooking plan

How to make Broccoli Cheddar Soup.

  1. Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.

  2. Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.

  3. Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.

  4. Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.

  5. Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.

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.

Broccoli Cheddar Soup

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A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion diced
  • ½ tsp Sea Salt
  • ½ tsp Ground Black Pepper or to taste
  • 3 Cloves Garlic minced
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk whole milk is best
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli florets, chopped
  • 1 Large Carrots Julienned or finely chopped
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese shredded
  • 1 Cup Croutons optional, for serving

Equipment

Tall stainless steel saucepan
1 Tall stainless steel saucepan
Stirring spoon
1 Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
  2. Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
  3. Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
  4. Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
  5. Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.

Nutrition

Serving: 12ozCalories: 345kcalCarbohydrates: 20gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 68mgSodium: 855mgPotassium: 384mgFiber: 2gSugar: 7gVitamin A: 3200IUVitamin C: 42mgCalcium: 409mgIron: 1mg

Notes

Texture: Finely grate the cheddar from a block. Add it off the heat for a smoother result. This soup contains broccoli and carrot, not potatoes.
Storage: Refrigerate promptly in shallow covered containers at 40°F or below and use within 3 days. Reheat gently, stirring and loosening with a little milk or broth; heat leftovers to 165°F. Contains milk and wheat; check broth, mustard and crouton labels for other allergens.

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Beef Stroganoff Soup

Dinner · Meat & Poultry Mains

Beef Stroganoff Soup

Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
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Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
6 servings

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About this recipe.

A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.

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
  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil (divided)
  • 1 lb Stew Beef (chuck or stewing beef, cut into even 3/4- to 1-inch cubes)
  • 8 oz Cremini mushrooms (sliced)
  • 1 Cup Yellow Onion (diced)
  • 3 Cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock (low-sodium; 5 cups for simmering, 1 cup reserved as needed)
  • 2 Cups Egg noodles (uncooked)
  • ½ Cup Sour Cream (full-fat, brought toward room temperature before adding)
  • 2 Tbsp All-Purpose Flour
  • Parsley (fresh, chopped, to taste)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

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Let the beef become tender first

Stewing cuts need a gentle, patient simmer. Keep the noodles out until the beef is fork-tender, then finish with tempered sour cream after removing the pot from the heat.

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The cooking plan

How to make Beef Stroganoff Soup.

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.

  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.

  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.

  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.

  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.

  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

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.

Beef Stroganoff Soup

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A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Stroganoff-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef chuck or stewing beef, cut into even 3/4- to 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low-sodium; 5 cups for simmering, 1 cup reserved as needed
  • 2 Cups Egg noodles uncooked
  • ½ Cup Sour Cream full-fat, brought toward room temperature before adding
  • 2 Tbsp All-Purpose Flour
  • Parsley fresh, chopped, to taste
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.
  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.
  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.
  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.
  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.
  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Notes

The timing is an estimate for stewing beef, not a quick-cooking steak cut. Judge tenderness with a fork before adding noodles. Cook the flour with the vegetables rather than adding it raw to sour cream at the end. Temper the sour cream and stir it in off the heat to help keep it smooth.

Tried this recipe?

Let us know how it was!

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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.

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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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Shrimp Chowder

Dinner · Seafood Mains

Shrimp Chowder

Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
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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)

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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.

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The cooking plan

How to make Shrimp Chowder.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

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A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Notes

Cut potatoes evenly so they cook at the same rate, and make sure they are tender before adding shrimp. Keep the dairy broth at a gentle simmer and stir along the bottom to prevent scorching. Shrimp cook quickly; remove the pot from heat once they are opaque.

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