Shrimp Chowder
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 476, total fat 25 G., saturated fats 12 G., proteins 30 G., carbohydrates 36 G., fiber 4 G., cholesterol 191 mg, sodium 1303 mg, sugar 8 G.
Calories 476, total fat 25 G., saturated fats 12 G., proteins 30 G., carbohydrates 36 G., fiber 4 G., cholesterol 191 mg, sodium 1303 mg, sugar 8 G.
This simple shrimp and potato chowder is thick and filling, and fried bacon bits add a subtle smoky flavor. Small, thin-skinned potatoes can be left peeled, making your chowder more filling and vibrant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 slices bacon, chopped
- 1 tbsp extra-virgin olive oil + extra for drizzling
- 1 onion, chopped
- 1 teaspoon tomato paste
- 3 tbsp. flour
- 3 cups lightly salted chicken broth
- 2 tbsp. cream 10%
- 450 g small red potatoes, quartered or halved
- 350 g medium shrimp, peeled and deveined
- 0.5 cup torn fresh basil leaves
We recommend
Recipes with similar ingredients: shrimps, red potatoes, bacon, tomato paste, basil, cream
Cooking the dish according to the recipe:
- In a medium Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes. Add the olive oil and onion and cook, stirring, until softened, about 3 minutes. Add the tomato paste and stir until it loses its bright red color, about 30 seconds. Sprinkle the onion with flour and cook, stirring, until it forms a paste, about 1 minute.
- Add the broth and cream and stir until no lumps remain. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until pink, about 4 minutes. Season with salt and pepper to taste and adjust the consistency of the soup by adding a little water if necessary. Ladle the soup into bowls, drizzle with olive oil, and sprinkle with basil and black pepper.
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