Quick Shrimp Chowder Recipes

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

QUICK SHRIMP CHOWDER

Steps:

• Melt butter in a dutch oven over medium heat, add onion, and saute 8 minutes or until tender.
• Stir in soup, milk, and pepper, bring to a boil.
• Add shrimp; reduce heat and simmer, stirring often, 5 minutes or just until shrimp turn pink.
• Stir in cheese until melted. Garnish. Serve immediately, with oyster crackers if desired.

QUICK SHRIMP CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat, add onion and saute 8 minutes or until tender.
• Stir in cream of potato soup, milk and pepper and bring to a boil.
• Add shrimp, reduce heat and simmer, stirring often, until shrimp turns pink.
• Stir in cheese until melted.
• Serve with oyster crackers if desired.