Shrimp Chowder

Shrimp ChowderRecipe
Photo: Kate Sears, Food Styling: Paul Grimes
We've streamined this recipe for Shrimp Chowder with canned shrimp.


Serves 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 240
Fat 8 g
Satfat 3 g
Protein 11 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 84 mg
Sodium 923 mg


1 tablespoon vegetable oil
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
3 tablespoons all-purpose flour
3 baking potatoes (about 6 oz. each), chopped into 1/2-inch dice
1 8-oz. bottle clam juice
1 cup low-sodium chicken broth
1/2 cup half-and-half
1 4-oz. can tiny shrimp, not drained
Salt and pepper


1. In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring, until soft, about 5 minutes. Sprinkle flour over vegetables and sauté for 1 minute.

2. Stir in potatoes, clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium-low and cook until potatoes are tender, about 12 minutes.

3. Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.