Loaded Shrimp & Potato Chowder


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.1
  • Total Fat: 5.9 g
  • Cholesterol: 55.0 mg
  • Sodium: 560.4 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Loaded Shrimp & Potato Chowder calories by ingredient
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Introduction

This is so healthy and yet, sooo good!!! My 11-year-old always begs for more and my husband always complains that I never make enough. It has become a staple in my family. Some have made similar recipes but with the right ingredients, I have managed to reduce the calories by almost have, which is a big plus for dieters like us. This is so healthy and yet, sooo good!!! My 11-year-old always begs for more and my husband always complains that I never make enough. It has become a staple in my family. Some have made similar recipes but with the right ingredients, I have managed to reduce the calories by almost have, which is a big plus for dieters like us.
Number of Servings: 8

Ingredients

    8 medium russet potatoes, cut into small 1/2 cubes
    1 16-oz package of Fisherman's wharf white shrimp, 99% fat-free, peeled and deveined
    5 cups Milk, 2%
    1 cup Fat Free Half-and-Half Ultra-Pasteurized cream
    1/4 stick Butter, unsalted
    1 Onions, small, chopped
    2 tbsp. All Purpose Flour
    2 chicken bullion cube, dissolved in 1/2 cup hot milk
    1 tsp. Salt
    1/4 tsp. Pepper, black
    Water, tap, 2.5 cup

Directions

In a 4-qt saucepan, melt the butter at medium and saute the onions til slightly tender, about 5 minutes. Whisk in the flour for another minute. Add the potatoes, milk and dissolved bullion cubes, cook for an additional 15 milk, until the potatoes are soft and some begin to get mushy. Add the half-and-half, salt, and pepper.

In the meantime, in a small saucepan, bring the water to a boil. Add some salt to it from the beginning. Add the shrimp all at once and stir well. Once they all appear to be turning pink, about 2 or 3 minutes, remove from heat and drain. Once they are cool, peel them if you haven't already and give them a rough chop so as to have big chunks. Add them to the soup and stir it all together. Some like to add bacon bits and grated cheddar cheese to it.

Makes eight 8-oz. bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user BERTA441.

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Member Ratings For This Recipe


  • Very Good
    Easy and my kids loved it. - 12/18/10

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