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Nutrition Facts
Serving Size 1 (278g) Recipe makes 10 servings
Calories 248
Calories from Fat 109		(44%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 7.2g	36%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 571mg		23%
Potassium 459mg		13%
Total Carbohydrate 17.7g		5%
	Dietary Fiber 1.1g	4%
	Sugars 0.4g
Protein 17.1g		34%
detailed view... how is this calculated?

Simple Shrimp Chowder

Recipe #102228 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Oct 19, 2004

A recipe adapted from a 1992 issue of Woman's Day. This recipe was from an article on family recipe traditions during the holidays. The person who shared this recipe said this was a recipe her family makes for Christmas Eve. You might also want to make a few extra shrimp to use whole as a garnish on top of each bowl.

SERVES 10 (change servings and units)

Ingredients

1/2 cup chopped onion
2 tablespoons butter or margarine
1 1/2 cups water
1 lb medium raw shrimp, peeled,deveined,thawed if frozen,cut in bite sized pieces
3 cups frozen hash brown potatoes (the diced kind)
1 1/2 teaspoons salt, to taste
1/4 teaspoon pepper, to taste
4 cups milk
1/2 cup half-and-half or light cream
4 ounces cheddar cheese, shredded
1/4 cup fresh parsley, chopped

Directions

1
Saute onions in butter in a large skillet until tender, about 5 minutes or so.
2
Add water and bring to a boil.
3
Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
4
Remove shrimp and place in a covered bowl.
5
Add potatoes to the same pan, and season with salt & pepper to taste.
6
Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
7
Add milk and half and half and bring to just a boil, stirring occasionally.
8
Once it just comes to the boil, remove from heat and stir in the cheese until melted.
9
Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.

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Featured Reviews for This Recipe

From: Lorene Deal

On Jan 6, 2009

Fin-Tastic!!! Great as is,But tried adding chicken stock instead of water,(Don't like water,fish do funny things in it)much more flavor in stock.Thanks for posting such a great chowder Lorene Deal

0 people found this review helpful

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From: sugarpea

On Jan 25, 2006

This was wonderfully appealing and tasted marvelous. It is perhaps thinner than other chowders but is just fine as is because of all the vegetables and shrimp. I took some other reviewers' suggestions to heart and made my own hashbrowns by cubing and parboiling some potatoes, setting some aside to be fried for a garnish. I used skim and evaporated milk and fish stock made from shrimp shells rather than the water. I can appreciate why this is your friend's Christmas Eve tradition, Heather.

1 person found this review helpful

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From: Anke R

On Dec 1, 2004

This is an incredibly good, easy and quick chowder. I used shrimpstock that I had prepared previously from roasted shells, some garlic and veggies. I also used precooked shrimp (though I doubled the amount since I love shrimp) and thus skipped one step and added them just before serving to heat through. Next time I might add a few fried hashbrowns as garnish on top. I think that gives a nice crunch, but the recipe is just great as it is. Good for company and because of the nice mild taste also good for kids, if they eat shrimp. Thanks for sharing. this was really yummy.

4 people found this review helpful

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From: RecipeNut

On Sep 24, 2005

This was soooo delicious! I love white clam chowder and when I saw this recipe using shrimp I had to try it. So glad I did!! We all love shrimp. Followed the recipe exactly and it was awesome. Thanks HeatherFeather

3 people found this review helpful

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