Bacon Shrimp Potato Chowder Recipes

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SHRIMP AND POTATO CHOWDER



Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

  • Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
  • Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
  • Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

POTATO BACON CHOWDER



Potato Bacon Chowder image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

POTATO SHRIMP CHOWDER



Potato Shrimp Chowder image

With only three ingredients, this chowder couldn't be any simpler! "I like recipes that get me out of the kitchen in a flash," says Martha Castille of Opelousas, Louisiana. "I often serve this dish with crackers or hot bread and a green salad."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 3

1 package (11 ounces) cream of potato soup mix
1 cup frozen mixed vegetables
1 pound cooked small shrimp, peeled and deveined

Steps:

  • In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.

Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

BACON, SHRIMP, AND CORN CHOWDER



Bacon, Shrimp, and Corn Chowder image

As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.

Provided by Kim127

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 lb bacon
1 onion, diced
4 potatoes, peeled and chopped
water
1 teaspoon Mrs. Dash seasoning mix
1 1/2 lbs maine shrimp, shelled
1 (14 ounce) can corn
1 (14 ounce) can evaporated milk
1 pint light cream
1 cup milk (or more if desired)
2 teaspoons Mrs. Dash seasoning mix
salt
pepper

Steps:

  • In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
  • Add the onion and saute in bacon drippings until tender, about 8 minutes.
  • Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
  • Bring to a boil, reduce heat to medium and cook until potatoes are tender.
  • Meanwhile, cook remaining bacon; drain and crumble.
  • Add corn, bacon and shrimp and cook until the shrimp are opaque.
  • Remove from heat and let cool slightly.
  • Stir in evaporated milk.
  • Stir in light cream.
  • Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
  • Add 2 tsp Mrs Dash.
  • Reheat soup to just boiling, but do not boil.
  • Add salt and pepper to taste.
  • Remove from heat and cool.
  • Refrigerate overnight and slowly reheat to serve.

Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2

CRAB, SHRIMP, & POTATO CHOWDER



Crab, Shrimp, & Potato Chowder image

This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.

Provided by collettem

Categories     Chowders

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 cup onion, chopped
1/4 cup shallot, chopped*
3/4 cup celery, chopped
1/4 cup red bell pepper, diced small
1 garlic clove, minced
3 1/2 cups red potatoes or 1 lb red potatoes, cubed
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream or 1 (16 ounce) carton heavy whipping cream
2 teaspoons fresh thyme, chopped*
1/2-1 1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 (15 ounce) can cream-style corn
1 (14 ounce) can chicken broth (*)
8 ounces cooked lump crabmeat, shells removed*
8 ounces precooked medium shrimp, shelled and deveined*
3 tablespoons fresh parsley, chopped
salt, to taste*

Steps:

  • * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
  • * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
  • * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
  • * If not using canned broth, 2 cups of broth works well.
  • * I used two 6 oz. cans of crab meat each time I've made this chowder.
  • * I used I lb. of extra-large shrimp, cut into small pieces.
  • * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
  • 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
  • 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
  • 3) Add potatoes and saute for an additional 1 minute.
  • 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
  • 5) Add one more tablespoon of butter if the mixture if desired.
  • 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
  • 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
  • 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.

Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8

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