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Simple Shrimp Chowder

Shrimp fans will be bowled over by our Test Kitchen’s tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 cups


  • 1/2 cup each chopped onion, celery, carrot and sweet red pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1/2 pound cooked small shrimp, peeled and deveined
  • 1 can (14-1/2 ounces) diced potatoes, drained
  • 1 cup vegetable broth
  • 1 cup frozen corn, thawed
  • 2 teaspoons seafood seasoning
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme


  • In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts
1 cup: 268 calories, 12g fat (7g saturated fat), 120mg cholesterol, 901mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 reduced-fat milk.

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Average Rating:
  • nannaboo
    Jan 11, 2015

    Soup was perfect, husband loved it. Had to use plain soy milk, dairy allergy, used fresh potatoes, and cream corn, all I had. Thick, creamy and seasonings were perfect. Will be on our regular Sunday night soup menu.

  • kmfelice
    Mar 19, 2008

    No comment left

  • reljl
    Jan 7, 2007

    No comment left