Shrimp Chowder Recipe

Name: Shrimp Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. cooked shrimp (small or medium size cut in half); 1 onion, chopped in chunks; 2 stalks celery, chopped in chunks; 2 potatoes, peeled and chopped in chunks; 1 Tbsp. butter; 2 Tbsp. flour; about 1 qt. milk; 1 strip bacon, fried and crumbled; 2 tsp. salt; 1/2 tsp. black pepper (this is a Louisiana recipe)

Servings: persons

1/2 lb. cooked shrimp (small or medium size cut in half)
1 onion, chopped in chunks
2 stalks celery, chopped in chunks
2 potatoes, peeled and chopped in chunks
1 Tbsp. butter
2 Tbsp. flour
about 1 qt. milk
1 strip bacon, fried and crumbled
2 tsp. salt
1/2 tsp. black pepper (this is a Louisiana recipe)

1
Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes).
2
Add milk, reserving 1/2 cup.
3
Shake flour and 1/2 cup milk in covered jar to blend.
4
Very gradually add this to the vegetables in the milk.
5
Stir well to thicken slightly. Add shrimp.
6
Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces.
7
Serve with saltines or oyster crackers.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. cooked shrimp (small or medium size cut in half), 1 onion, chopped in chunks, 2 stalks celery, chopped in chunks, 2 potatoes, peeled and chopped in chunks, and more.

Yes, Shrimp Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Chowder

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