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Shrimp Chowder

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him recently, which we both loved! Enjoy!


2 cups diced potatoes
2 1/2 cups chicken broth
15 oz. sweet corn, drained
1 pound cooked shrimp, peeled and chopped
1 1/2 cups milk
1 1/2 cups half and half
3 tablespoons butter
1 cup onion, chopped
2 tablespoons flour
1 teaspoon parsley 
1 teaspoon salt
1/4 teaspoon pepper
3 slices bacon, cooked and crumbled
1 cup cheddar cheese


In medium saucepan, cook potatoes in chicken broth until tender. Add corn and shrimp. Stir in milk and half and half. In small skillet, saute onion in melted butter. Add flour to make a paste. Stir into chowder, and continue cooking until it thickens to desired consistency. Season with parsley, salt, and pepper. Top with bacon and cheese. Serves 4.

Wine Suggestion: Kenwood Sauvignon Blanc

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