Very good chowder. I used a shrimp broth instead of chicken (made with the shrimp shells). I should have left the veggie chunks a bit large so they were closer in size to the shrimp pieces.
Quick Shrimp Chowder
tsprincess Posted: 06/16/11
SClipp2 Posted: 06/15/11
I loved this recipe! The only thing I changed was the buttermilk. I didn't have any so I used fat free milk and lemon juice. Also made some homemade corn bread. Delicious and easy! I do agree with Brigette and the serving size. My husband and I ate the whole pan in one seving each!! I would double the recipe for a family of four.
bookbabe Posted: 05/17/11
This was good and very fast. I added some frozen corn and a small can of mushrooms. I thought it was a little bland so when I reheated leftovers, I added a small sprinkle of creole seasoning. Overall very good and a keeper!
MaryInIowa Posted: 06/02/11
I thought the chowder was delicious and had some good flavor. I did use leeks instead of a regular onion, and also added salt.
casperma Posted: 06/07/11
I liked how quick it took to put the soup together! Like another review, I added a cup of corn....it's a chowder! Next time I might add potatoes. I enjoy soup that doesn't taste like a bowl of sodium!
BrigitteR Posted: 06/13/11
OMG, this is the best chowder I have ever tasted, much less made. It is peppery and sweet at the same time and is absolutely delicious. I am definitely making this again! A couple of notes: the recipe says a serving size is 1 1/4c. Well, when you only put 2 1/3 c of liquid in a recipe, there is no way that you are going to get 4 servings out of 2 1/3c of soup if each serving is 1 1/4c. My recipe made enough for two servings. I also only used a 1/2 pound of shrimp because that was all I had in the freezer. It seemed to be sufficient. Next time I am doubling the recipe.
Sarah1234 Posted: 05/27/11
This soup was great and really fast to throw together. It was a bit bland - but that can easily be remedied with some hot sauce after serving or some more spice during the cooking process.
KathrynNC Posted: 08/08/11
Great recipe! We added a bit of crushed red pepper to spice it up. I agree with previous reviewers to double the recipe. When doubled, it made two entree size servings, a second helping for my husband, and two lunch size left over portions. Will make again!
caromacon Posted: 09/12/11
With changes, this was delish. Because some other reviews said it was bland, I left out the thyme and added the spice - white jalapenos, cayenne pepper, and red pepper flakes. I also added corn. These changes made it awesome!! Next time, I would sear the shrimp on a skillet before adding, so they weren't just boiled shrimp.
heartcrnp08 Posted: 02/24/13
We love this recipe for a quick, tasty meal! The hardest part is chopping the veggies and peeling the shrimp. After that, it goes together so fast! We make it at least 1x/month.
katerina Posted: 03/06/13
So simple and tasty! I used more liquid though.
steponme Posted: 03/14/14
Yummy. I did make slight changes; added about 1/2 cup more carrots and 1/4 cup more celery, seared shrimp before adding to chowder (tip from an earlier reviewer), also added about 1/4 to 1/3 more veg. broth, added about 1/4 tsp. sea salt to sautéed veg. and another 1/4 tsp. low sodium season salt to chowder pot. Served with toasted French bread.
Cardenasa Posted: 11/10/13
I made this for my family tonight. I didn't use prechopped veggies I just cut them up on my own but for such small quantities it really wasn't that time consuming. I made this with shrimp that was peeled and deveined and thawed the shrimp while I was chopping veggies and heating up the broth. I substituted low fat milk with about 1tbs corn starch because I did not have any cream. I did sautéed the shrimp in a little oil and garlic before adding to the soup and added 1 cup frozen corn and a dash of hot sauce and a little more broth so it was more of a soup. Everyone in the family liked it (2kids + husband) and it was quick. I served it with a side salad and bread rolls. I will make this again!