Shrimp Chowder

Shrimp Chowder

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debbie grant


It's chowder time. When you are looking for a soup to bowl you over, search no further than this gourmet shrimp chowder that's sure to satisfy your hankering for a seafood stew.
My family loves it.


★★★★★ 1 vote



  • 1 lb
    red potatoes, peeled and cubed
  • 2 1/2 c
    chicken broth
  • 2
    celery ribs, chopped
  • 8
    green onions, chopped
  • 1/2 c
    sweet red pepper, chopped
  • 1 1/2 c
  • 1/4 c
  • 1/2 c
    evaporated milk
  • 1 1/2 lb
    uncooked medium shrimp, deveined and peeled
  • 2 Tbsp
    fresh parsley, minced
  • 1/2 tsp
  • 1/8 tsp
    cayenne pepper
  • 1/8 tsp
  • 1/2 tsp
    worcestershire sauce

How to Make Shrimp Chowder


  1. Place broth in a large saucepan. Add potatoes, celery, onions and red pepper and bring to a boil. Reduce heat. Cover and simmer for 13-15 minutes or until vegetables are tender.
  2. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
  3. Combine flour and evaporated milk until smooth; gradually add to potato mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil.
  4. Cook and stir for 2-3 minutes or until shrimp turn pink.

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