×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Shrimp and Potato Chowder

Share this

Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

Soup

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

  • 2 tablespoons (56g) Unsalted Butter
  • ½ cup (75g) Yellow Onions, chopped ½ inch dice
  • ¼ cup (40g) Celery, chopped ¼ inch dice
  • ¼ cup (40g) Carrots, chopped ¼ inch dice
  • ¼ cup (40g) Fennel, chopped ¼ inch dice (optional)
  • ¼ cup (58g) All Purpose Flour
  • 64 ounces (2 liter) Seafood Stock (Vegetable Stock can be subbed)
  • ¾ cup (180ml) Heavy Cream
  • 2 cups (130g) Yellow Potatoes, diced 1 inch cubes
  • 16 ounces (453g) 41/50 Medium Shrimp, peeled and deveined
  • 1-1/2 teaspoons (2g) Kosher Salt
  • 1 teaspoon (1g) Freshly Ground White Pepper
  • ¼ cup (2g) Fresh Chives, chopped
  • 1 tablespoon (1g) Fresh Tarragon, chopped
  • 1 each Lemon, zested and juiced

Preparation

  1. In a large pot heat the butter over medium heat.
  2. When the butter is melted add the onions, celery, carrots, and fennel. Sauté the vegetables, stirring constantly to avoid any color on the vegetables (2-3 minutes).
  3. Dust the flour across the top of the vegetables and stir the flour into them. Using a whisk, slowly drizzle in the stock, stirring while pouring till combined.
  4. Stir in the heavy cream and add the potatoes. Bring the soup to a simmer and cook until the potatoes are just fork-tender.
  5. Add in the shrimp and simmer for 3-5 minutes or until the shrimp is opaque and pink.
  6. Adjust the seasoning with the salt to your liking, the amount of salt you add here will vary depending on how salt the shrimp are.
  7. Stir in the white pepper, chives, tarragon, lemon zest, and lemon juice.
  8. Serve immediately and enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

360

Fat

23g

Sodium

820mg

Cholesterol

210mg

Vitamin C

9mg

Carbohydrates

20g

Fiber

2g

Protein

19g

Potassium

311mg

Sugar

4g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up