If you like Clam Chowder, you are going to LOVE this easy Shrimp Chowder recipe. It’s even better! Creamy and packed full of shrimp, potatoes, spices and cheese.
Shrimp Chowder
I adore Clam Chowder (New England Clam Chowder, especially), but I have to say that I think this Shrimp Chowder beats it. It is off the charts delicious!
Even as the picky kid that I was, I still loved anything with shrimp. I remember an exercise in my grade 5 class where we had to write a short descriptive essay on our favorite food. I choose shrimp. It just tastes good in anything in it’s in. Except maybe cheesecake.
I served Matty, my fiancé, a piping hot bowl of Shrimp Chowder and waited for his reaction. He told me that it was “amazing” and “delicious”. He agreed that it tastes even better than Clam Chowder – a recipe he enjoys as well.
His parents stopped in and I sent them home with a small container of Shrimp Chowder to try. I like to get lots of opinions on the recipes I make for the blog. Matty’s dad is the seafood lover so he ate it and also loved it. In fact, out of the three recipes I gave him to try, the Shrimp Chowder was his favorite. I knew I had a winner on my hands.
Shrimp Chowder Ingredients
To make this scrumptious chowder recipe, you’ll need:
Onions
Butter
Boiling water
Potatoes
Celery
co*cktail shrimp (use the canned variety)
Milk
Swiss cheese
Cheddar cheese
Salt & pepper
Garlic powder
Celery salt
Parsley
There is some overlap with Clam Chowder minus the cheese, parsley and spices. The cheese adds a nice, creamy thickness to it.
How to Make Shrimp Chowder
Start by adding butter to a large pot on medium heat. Once the butter is melted, add the onions and cook until soft. Make sure to not cook them too long. You don’t want them to brown and caramelize.
Add in the celery, potatoes, salt, pepper, garlic powder, celery salt and boiling water. Cook for 15 minutes on medium heat or until the potatoes are softened. Check to see if you can pierce them easily with a fork.
Reduce the heat to medium low and stir in the milk and shrimp. Heat for 5 to 7 minutes.
Stir in the parsley, Swiss cheese and cheddar cheese. Serve hot.
Helpful Kitchen Tools
These kitchen tools will help you prepare this recipe.
If you like Clam Chowder, you are going to LOVE this easy Shrimp Chowder recipe. It's even better! Creamy and packed full of shrimp, potatoes, spices and cheese.
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Ingredients
1yellow oniondiced
2tbspunsalted butter
1cupboiling water
3medium russet potatoescut into cubes
¼cupcelerychopped
2 cansco*cktail shrimp106g cans, drained and rinsed
2 ½cupmilk
½cupSwiss cheeseshredded
½cupcheddar cheeseshredded
½tspsalt
¼tsppepper
1tspgarlic powder
½tspcelery salt
2tbspfresh parsleychopped finely
Instructions
Add butter to a large pot on medium heat. Once melted, add onions and cook until soft, but make sure to not brown them.
Add in celery, potatoes, salt, pepper, garlic powder, celery salt and boiling water. Cook for about 15 minutes on medium heat or until potatoes are softened.
Reduce heat to medium low and add in milk and shrimp. Heat for about 5 to 7 minutes.
Stir in parsley, Swiss cheese and cheddar cheese. Serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Soups
Cuisine American
Keyword Shrimp Chowder
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The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Regardless of the ingredients used, chowder is always chunky, and most variations are creamy (although Manhattan clam chowder breaks from the mold and uses a tomato base instead of cream or milk). Finally, it's always served hot. Cold chowder would be… weird.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.
New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.
New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity. It's also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.
You can start with 2 tablespoons of flour for every 1 cup of liquid as a general rule of thumb. To make a smooth paste, combine the flour with a small amount of cold liquid. Stir the paste gradually into the soup. To allow the flour to thicken the mixture, cook and stir it for a few minutes.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.
Substituting Cornstarch for Flour as a Gluten-Free Alternative. If you have someone in the family with an allergy restriction, you may need a gluten-free thickener for your soup recipe. It's important to note that cornstarch has twice the thickening power of flour.
Unlike cream, which runs the risk of splitting once added, evaporated milk can be mixed into the chowder's entourage when the clams are added. Thus, a steamy bowl of clam chowder is created, whose flavor whole-heartedly sings with a warming fishy essence. It's rich, it's divine, it's utterly moreish.
Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.
You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Use a Roux:A roux is a mixture of fat (usually butter) and flour. Melt the butter, add an equal amount of flour, and cook it until it turns a light golden color. Gradually whisk in hot broth or milk to create a smooth paste. Stir this roux into your soup and simmer until it thickens.
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
Just add Milk. Milk has often been an easy choice to thicken soups and broths for several reasons: You usually have some in your kitchen, it's easy to find some at your local grocer, and it's cheap. ...
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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