Creamy Tomato And Shrimp Chowder Recipes

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CREAMY SHRIMP AND TOMATO CHOWDER



Creamy Shrimp and Tomato Chowder image

My husband loves this creamy chowder, and it's good for lunchtime or as a light dinner served with focaccia wedges or rolls. It's also super-quick to make and get on the table.

Provided by TasteTester

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon olive oil
29 ounces canned diced tomatoes with basil, garlic and oregano, undrained
8 ounces medium peeled cooked shrimp
1/2 cup whipped cream
1/2 cup water
black pepper
slivered fresh basil (optional)
focaccia bread or roll

Steps:

  • 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.
  • Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.

Nutrition Facts : Calories 119.6, Fat 5.7, SaturatedFat 1.7, Cholesterol 116.2, Sodium 154.2, Carbohydrate 4.3, Fiber 0.7, Sugar 2.1, Protein 12.5

CREAMY TOMATO AND SHRIMP CHOWDER



Creamy Tomato and Shrimp Chowder image

I find this absolutely addictive. It is super easy to make, yet tastes like it's been cooking for hours. With a nice salad and some ciabatta bread, it makes a satisfying meal. Or, it would make an elegant and awesome first course for your dinner party or special meal.

Provided by JackieOhNo

Categories     Chowders

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 cups chopped celery
1 cup chopped onion
2 (28 ounce) cans diced tomatoes with basil oregano and garlic
1 lb medium raw shrimp, peeled and deveined
8 ounces small raw shrimp, peeled and deveined
1 cup heavy cream
1 cup water
cayenne pepper, to taste
black pepper, to taste
chopped fresh basil, to taste

Steps:

  • Heat oil over medium heat in large stockpot or saucepan.
  • Add celery and onion, and cook until translucent and tender.
  • Pour in tomatoes and their liquid.
  • Heat to a simmer.
  • Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
  • Add small shrimp, and cook for about 2 minutes.
  • Stir in heavy cream and water and bring to a simmer.
  • Season to taste with cayenne and black pepper.
  • Sprinkle fresh basil over soup and stir in just to wilt it.
  • Serve.

Nutrition Facts : Calories 312.8, Fat 21.2, SaturatedFat 10.2, Cholesterol 226.7, Sodium 211.5, Carbohydrate 5.8, Fiber 0.9, Sugar 1.8, Protein 24.3

SHRIMP CHOWDER



Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

Steps:

  • In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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