Shrimp Chowder with Yukon Potatoes

A creamy, hearty shrimp chowder featuring Yukonpotatoes and a blend of veggies, seasoned with thyme and Old Bay.

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings

Calories 380 kcal

1 tablespoon butter
2 tablespoons flour
1 small sweet onion diced
½ cup carrots diced
½ cup celery diced
5 cups Yukon potatoes cut into ½-inch pieces
One pound of small raw shrimp, expertly peeled and deveined for your cooking convenience.
3 cups 2% milk
2 cups vegetable broth
1 teaspoon thyme
1 teaspoon Old Bay seasoning
2 bay leaves
Salt and pepper to taste
2 tablespoons butter
4 tablespoons flour
2 small sweet onions diced
1 cup carrots diced
1 cup celery diced
10 cups Yukon potatoes cut into ½-inch pieces
Two pounds of small fresh raw shrimp, meticulously peeled and deveined for easy preparation in your favorite recipes.
6 cups 2% milk
4 cups vegetable broth
2 teaspoons thyme
2 teaspoons Old Bay seasoning
4 bay leaves
Salt and pepper to taste
3 tablespoons butter
6 tablespoons flour
3 small sweet onions diced
1½ cups carrots diced
1½ cups celery diced
15 cups Yukon potatoes cut into ½-inch pieces
3 pounds small raw shrimp peeled and deveined
9 cups 2% milk
6 cups vegetable broth
3 teaspoons thyme
3 teaspoons Old Bay seasoning
6 bay leaves
Salt and pepper to taste

Prepare the Base In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery, cooking until the onion is translucent and vegetables have softened, about 5 minutes.
Make the Roux Sprinkle the flour over the cooked vegetables, stirring constantly for 1-2 minutes to eliminate the raw flour taste. This will help thicken the chowder.
Add Potatoes and Broth Gradually add the vegetable broth while stirring to avoid lumps. Add the diced potatoes, thyme, Old Bay seasoning, and bay leaves. Sprinkle in a dash of salt and pepper. Cover the pot and let it simmer for approximately 15 minutes, or until the potatoes are perfectly tender.
Add Milk and Shrimp Pour in the milk and stir well. Add the shrimp, and cook for another 5-7 minutes, or until the shrimp are opaque and cooked through.
Serve Remove the bay leaves before serving. Ladle the chowder into bowls, and garnish with a sprinkle of fresh herbs or a dash of Old Bay for added flavor.

Calories: 380kcal

Keyword Shrimp chowder

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