Shrimp Chowder Soup 4.000
Quick Pantry Soup Feb 20, 2008

Frozen peeled and deveined uncooked shrimp are the main pantry ingredient to have on hand.

Servings: 4 - 6
  • 2 tablespoons unsalted butter
  • 1 medium onion, cut into small dice
  • 1 medium carrot, peeled and shredded
  • 1 rib celery, cut into small dice
  • 1 strip uncooked bacon, finely chopped
  • 2 1/2 cups low-fat or whole milk
  • 2 1/2 cups fish stock or vegetable broth
  • 1 Yukon Gold potato, cut into 1/4-inch dice
  • Pinch finely chopped thyme leaves (may substitute dried thyme)
  • 8 ounces frozen, peeled and deveined uncooked shrimp
  • Salt
  • Freshly ground black pepper

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Melt the butter in a large soup pot over medium heat. Add the onion, carrot, celery and bacon; cook until the vegetables are tender and the meat starts to sizzle. Add the low-fat or whole milk and the fish stock or vegetable broth, stirring to combine; increase the heat to medium-high and bring to a boil. Add the potato and thyme, stirring to combine; cook for about 10 minutes, until the potato is tender. Add the shrimp and bring back to a boil; season with salt and pepper to taste. Serve hot.

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Recipe Source

From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

Tested by Mitchell Davis.

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