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Shrimp Chowder


This shrimp chowder is quick and easy to make. With a fresh baguette, it is delicious for lunch on a rainy day.

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Rate this recipe 4.3/5 (12 Votes)


  • 2 large potatoes (peeled and cut into cubes)
  • 1 large onion (diced)
  • 2 cloves of garlic (minced)
  • 3 cups chicken stock
  • 1 cup milk or cream
  • 1 cup raw shrimp (de-veined and shells removed)
  • 1 tbsp butter or margarine
  • salt
  • pepper


Preparation time 15mins
Cooking time 20mins
Adapted from


Step 1

Using a medium sized pot over medium heat, melt butter or margarine.
Add onion. When onion gets soft and starts to turn brown, add garlic.
Add potatoes.
Add chicken stock and bring to a boil. Continue boiling until potatoes are soft and tender.
Remove from heat. Use an immersion blender to puree the potatoes. (If you don’t have an immersion blender, carefully use a regular blender to puree in small batches.)
Place back on reduced heat and add milk or cream.
Add shrimp and simmer until they have been cooked through.
Garnish and serve. Makes 2 big bowls or 4 small bowls.

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