Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shrimp and Potato Chowder
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- Total: 40 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 474
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 189 mg
- Sodium
- 1303 mg
Use shrimp for this variation on a New England-style chowder.
- Total: 40 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 474
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 189 mg
- Sodium
- 1303 mg
Ingredients
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Directions
- 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.
