Quick Shrimp Chowder

Quick Shrimp Chowder Recipe

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Vickie Parks


This is from Cooking Light (June 2011, pg 86) with changes that were suggested by multiple reviewers. I've intended on making this for years now, but my husband isn't a big fan of fish and seafood. So the magazine clipping kept getting put aside. But I want to post the recipe so it's available when I finally have a chance to make it. The recipe was highly rated, and the changes suggested sound like great additions to the original recipe.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 2 Tbsp
    unsalted butter
  • 1 lb
    medium shrimp, peeled and deveined
  • 4 cups
    organic vegetable broth
  • 1 Tbsp
    fresh thyme, minced
  • 1 tsp
    black pepper
  • 1 Tbsp
    olive oil
  • 1 cup
    chopped carrot
  • 1/2 cup
    chopped onion
  • 1/2 cup
    chopped celery
  • 1/4 cup
    all-purpose flour
  • 1 cup
  • 2/3 cup
    light cream (or half & half)
  • 1/4 tsp
    red pepper flakes

How to Make Quick Shrimp Chowder


  1. Melt butter in a large skillet. Add shrimp and sear about 3 minutes on both sides. Transfer shrimp to a plate. Wipe skillet clean with a paper towel and set it aside (to use in a later step).
  2. Pour broth into a glass container, and heat in microwave oven at MEDIUM-HIGH for 2 minutes. Stir thyme and black pepper into the broth. Pour broth mixture into a large saucepan over medium-high heat and let it simmer several minutes.
  3. Meanwhile, heat oil to the skillet over medium-high heat, and swirl to coat skillet. Add carrot, onion, and celery, and sauté for 3 minutes or until vegetables are tender. Add flour and whisk until well blended.
  4. Add corn, shrimp and carrot mixture to the broth, stirring well. Cover saucepan, and let it simmer for 5 minutes. Stir in the cream and red pepper flakes, cover, and simmer 4 minutes more.

Printable Recipe Card

About Quick Shrimp Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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