Creamy Shrimp And Tomato 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 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.

SHRIMP CHOWDER



Shrimp Chowder image

Creamy and yummy, and very easy to make.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 9

½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

Steps:

  • In a large stock pot saute celery and onions in margarine.
  • Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
  • Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g

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