Best Bacon Shrimp Potato Chowder Recipes

Shrimp and Potato Chowder image

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.

Bacon Shrimp Potato Chowder image

Provided by LISA STEWART @hblisastewart

Categories Chowders

Number Of Ingredients 11

3 cup(s) uncooked shrimp
1 package(s) bacon
1 large onion
- garlic
4 can(s) chicken broth
6 tablespoon(s) olive oil, extra virgin
3 medium peeled russet potatoes chopped
2 cup(s) heavy cream
1 teaspoon(s) jalapenos, fresh for garnish
2 teaspoon(s) salt and pepper each
1 1/2 cup(s) frozen corn

Steps:

1st dice onion and garlic and saute in the olive oil in a large soup pot cut bacon up into small pieces add to onion and cook all the way
once all that is cooked add all the chicken broth then add the cleaned and diced potato let simmer for awhile until potato is cooked then add frozen corn add salt and pepper
after all this is simmered together about 20 minutes add clean uncooked shrimp, let cook for 8 minutes on a simmer so shrimp can cook through, then add heavy cream continue to let simmer for 10 minutes
once the shrimp and potato have cooked you can fill up soup bowls and garnish with jalapenos if you chose or dash of Tabasco is great too!
serve with bread

Bacon, Shrimp, and Corn Chowder image

Provided by Kim127

Categories Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 lb bacon
1 onion, diced
4 potatoes, peeled and chopped
water
1 teaspoon Mrs. Dash seasoning mix
1 1/2 lbs maine shrimp, shelled
1 (14 ounce) can corn
1 (14 ounce) can evaporated milk
1 pint light cream
1 cup milk (or more if desired)
2 teaspoons Mrs. Dash seasoning mix
salt
pepper

Steps:

In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
Add the onion and saute in bacon drippings until tender, about 8 minutes.
Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
Bring to a boil, reduce heat to medium and cook until potatoes are tender.
Meanwhile, cook remaining bacon; drain and crumble.
Add corn, bacon and shrimp and cook until the shrimp are opaque.
Remove from heat and let cool slightly.
Stir in evaporated milk.
Stir in light cream.
Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
Add 2 tsp Mrs Dash.
Reheat soup to just boiling, but do not boil.
Add salt and pepper to taste.
Remove from heat and cool.
Refrigerate overnight and slowly reheat to serve.