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What is a good recipe for shrimp chowder?

shrimp chowder recipes
Submitted by cochise5533

Here you go, enjoy!

Creamy Shrimp & Tomato Chowder


  • 2  stalks  celery, chopped (1 cup)
  • 1  medium  onion, chopped (1/2 cup)
  • 1  Tbsp.  olive oil
  • 2  14.5 oz. cans  diced tomatoes with basil, garlic, and oregano, undrained
  • 8  oz.  medium peeled cooked shrimp
  • 1/2  cup  whipping cream
  • 1/2  cup  water
  •      Ground Black Pepper
  •      Slivered fresh basil
  •     Focaccia wedges


1. In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.

2. Ladle chowder into bowls; top with basil Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).


Mushroom, Leek, and Seafood Chowder


  • 2  ounces  thinly sliced pancetta or bacon (2 slices), chopped
  • 3  cups  sliced fresh shiitake or other mushrooms
  • 3    leeks, thinly sliced (white parts only)
  • 2  cloves  garlic, minced
  • 3  medium  potatoes, chopped
  • 2  141/2-ounce cans  chicken broth
  • 1  large  carrot, shredded
  • 8  ounces  fresh or frozen peeled and deveined shrimp
  • 8  ounces  fresh or frozen bay scallops
  • 3  tablespoons  margarine or butter, melted
  • 3  tablespoons  all-purpose flour
  • 2  cups  half-and-half or light cream
  •     Lemon slices (optional)
  •     Fresh thyme (optional)


Cook pancetta or bacon in a 4-quart Dutch oven till browned. Remove with a slotted spoon, reserving drippings in pan. Drain on paper towels; cover and chill. Add mushrooms, leeks, and garlic to the Dutch oven; cook and stir about 3 minutes or till mushrooms and leeks are tender.

Carefully add potatoes, broth, and 1/4 teaspoon pepper to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till potatoes are tender. Add shredded carrot.

To serve, thaw shrimp and scallops, if frozen. Stir together melted margarine and flour. Add flour mixture and half-and-half to Dutch oven. Cook and stir over medium heat till bubbly. Add shrimp, scallops, and pancetta. Cook and stir 2 to 3 minutes more or till shrimp are pink and scallops are opaque. Ladle into bowls. If desired, garnish with lemon slices and/or thyme.

Answered by BHGFood

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