Big Basil Shrimp Chowder

A swirl of mascarpone cheese adds richness to this fresh-tasting shrimp and sweet corn chowder.

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Reviews (0)

4.5 by 55 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 20 mins

Big Basil Shrimp Chowder

Directions

  1. Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice, seasoning, and basil. Bring to boiling; reduce heat.
  2. Stir in shrimp, corn, and capers. Cook for 2 to 5 minutes or until shrimp are bright pink. Remove from heat. Stir in cheese until melted. Serve with Cheesy Grits and fresh basil, if desired.

From the Test Kitchen

Cheesy Polenta:

In a large saucepan bring 2 1/2 cups water to boiling. In a medium bowl combine 1 cup white or yellow cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Stir in 1 cup shredded sharp cheddar cheese and 1/4 cup milk until cheese melts. Stir in 1 tablespoon snipped fresh basil.

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Nutrition Facts (Big Basil Shrimp Chowder)

  • Per serving:
  • 267 kcal ,
  • 16 g fat
  • (9 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 167 mg chol. ,
  • 449 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 18 g pro.
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Reviews (4)

55 Ratings
888 Days Ago
I made this soup several times loved it! I left out the peppers and capers and used mixed seafood from trader Joe's frozen section it was outstanding.
905 Days Ago
The recipe calls for "large shrimp in peeled with tails on". What does "in peeled" mean?
1121 Days Ago
Yum! I didn't have capers so left them out. The whole family liked this, even the somewhat fussy 10-year-old. It was super quick and easy enough to make after work! It also made a lot so I didn't make the polenta, just served it with crusty sourdough bread. The only downside is it is not inexpensive to make.
Wendy Millard 1135 Days Ago
This recipe is SOOO good! I made it tonight for my husband, daughter, and son-in-law. Everyone loved it! I added 1 can of chicken broth, to stretch the amount of soup, but otherwise made it exactly as written. This is a company dinner. I did not make the cheesy polenta, but instead served it with garlic-herb croutons and parmeson cheese to top off the soup. Then, with a loaf of whole grain sourdough bread and a salad, it was a meal fit for royalty! thank you for a fabulous recipe - this definitely is a keeper!

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