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5
from 1 vote
Healthy Shrimp Chowder Recipe
An easy to make, hearty chowder with shrimp, potatoes, and onion.
Course
Dinner, Lunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
cups
Calories
333
kcal
Author
Heather Dessinger
Equipment
vegetable peeler
chopping knife
large stock pot
stirring spoon
Ingredients
2
cups
potatoes
(or substitute cauliflower)
2
tbsp
butter
½
cup
celery
⅓
cup
onion
¼
cup
dry white wine
4
cups
chicken or vegetable stock
2
cup
milk of choice
1
lb
frozen cooked shrimp
(thawed and drained)
1
tsp
Old Bay seasoning
½
tsp
dijon mustard
1
tbsp
lemon juice
½
tsp
garlic powder
1
tsp
sea salt
8
oz
cream cheese
hot sauce
(optional)
Instructions
Peel and dice potatoes or chop cauliflower into bite size pieces.
In a large stock pot, melt butter over medium heat.
Add the potatoes or cauliflower and cook, stirring occasionally until they start to soften, about 8-10 minutes.
While the potatoes/cauliflower are cooking, slice the celery and finely dice the onion.
Add the celery and onion to the stock pot and cook, stirring occasionally, an additional 8-10 minutes.
Add the white wine, scraping the bottom of the pot.
Reduce the heat to low and add all the remaining ingredients, heating and stirring occasionally until heated through.
If desired, sprinkle with hot sauce to serve.
Notes
Feel free to use whichever vegetables you like best in your chowder.
Nutrition
Serving:
1
cup
|
Calories:
333
kcal
|
Carbohydrates:
8.8
g
|
Protein:
42.6
g
|
Fat:
12.7
g
|
Saturated Fat:
6.9
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
304
mg
|
Sodium:
650
mg
|
Potassium:
0
mg
|
Fiber:
0.8
g
|
Sugar:
2.5
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg