Bacon Shrimp Potato Chowder Recipes

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SHRIMP AND POTATO CHOWDER

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11



Shrimp and Potato Chowder image

Steps:

  • Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
  • Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
  • Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

SHRIMP CHOWDER

This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11



Shrimp Chowder image

Steps:

  • Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
  • Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
  • Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

2 slices bacon, chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups half-and-half
1 pound small red-skinned potatoes, halved or quartered if large
Kosher salt and freshly ground pepper
12 ounces medium shrimp, peeled, deveined and tails removed
1/2 cup loosely packed basil, torn into pieces

POTATO BACON CHOWDER

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Potato Bacon Chowder image

Steps:

  • Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

BACON, SHRIMP, AND CORN CHOWDER

As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.

Provided by Kim127

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13



Bacon, Shrimp, and Corn Chowder image

Steps:

  • In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
  • Add the onion and saute in bacon drippings until tender, about 8 minutes.
  • Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
  • Bring to a boil, reduce heat to medium and cook until potatoes are tender.
  • Meanwhile, cook remaining bacon; drain and crumble.
  • Add corn, bacon and shrimp and cook until the shrimp are opaque.
  • Remove from heat and let cool slightly.
  • Stir in evaporated milk.
  • Stir in light cream.
  • Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
  • Add 2 tsp Mrs Dash.
  • Reheat soup to just boiling, but do not boil.
  • Add salt and pepper to taste.
  • Remove from heat and cool.
  • Refrigerate overnight and slowly reheat to serve.

Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2

1/2 lb bacon
1 onion, diced
4 potatoes, peeled and chopped
water
1 teaspoon Mrs. Dash seasoning mix
1 1/2 lbs maine shrimp, shelled
1 (14 ounce) can corn
1 (14 ounce) can evaporated milk
1 pint light cream
1 cup milk (or more if desired)
2 teaspoons Mrs. Dash seasoning mix
salt
pepper

SIMPLE SHRIMP CHOWDER

Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 11



Simple Shrimp Chowder image

Steps:

  • In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.

Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

1/2 cup each chopped onion, celery, carrot and sweet red pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound cooked small shrimp, peeled and deveined
1 can (14-1/2 ounces) diced potatoes, drained
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
Additional minced fresh thyme, optional

BACON SHRIMP POTATO CHOWDER

my bacon shrimp potato chowder! super yummy served with toasted sourdough bread

Provided by LISA STEWART @hblisastewart

Categories     Chowders

Number Of Ingredients 11



Bacon Shrimp Potato Chowder image

Steps:

  • 1st dice onion and garlic and saute in the olive oil in a large soup pot cut bacon up into small pieces add to onion and cook all the way
  • once all that is cooked add all the chicken broth then add the cleaned and diced potato let simmer for awhile until potato is cooked then add frozen corn add salt and pepper
  • after all this is simmered together about 20 minutes add clean uncooked shrimp, let cook for 8 minutes on a simmer so shrimp can cook through, then add heavy cream continue to let simmer for 10 minutes
  • once the shrimp and potato have cooked you can fill up soup bowls and garnish with jalapenos if you chose or dash of Tabasco is great too!
  • serve with bread

3 cup(s) uncooked shrimp
1 package(s) bacon
1 large onion
- garlic
4 can(s) chicken broth
6 tablespoon(s) olive oil, extra virgin
3 medium peeled russet potatoes chopped
2 cup(s) heavy cream
1 teaspoon(s) jalapenos, fresh for garnish
2 teaspoon(s) salt and pepper each
1 1/2 cup(s) frozen corn

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