By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
209 cal · 25 min
Shrimp Chowder
Recipe GLPR399ce225f2acaa
A creamy, aromatic seafood chowder featuring tender shrimp simmered in a fragrant broth made with fresh celery, carrot, and onion, enriched with milk and finished with bright lemon notes. This comforting soup is quick to prepare and delivers elegant simplicity in every spoonful.
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Ingredients
3 tablespoons Light butter spread
1 small Celery rib, chopped
¼ medium Medium onion, peeled and chopped
1 small Small carrot, halved
pinch Marjoram
pinch Ground nutmeg
1 tablespoon Fresh lemon juice
2 cups Chicken broth
8 ounces Shrimp, cleaned and deveined
1 cup Whole milk
Directions
In a high-speed blender, combine the butter, chopped celery, onion, carrot halves, marjoram, nutmeg, lemon juice, and chicken broth. Start the blender on low speed and gradually increase to medium speed, blending for about 10 seconds until the vegetables are finely chopped and the mixture is well combined.
Pour the blended mixture into a 4-quart saucepan or pot and bring to a gentle simmer over medium heat. Simmer for 10 minutes to allow the flavors to meld and develop.
Add the cleaned shrimp to the simmering broth and cook for 5 minutes or until the shrimp are opaque and no longer pink, ensuring they have reached a safe internal temperature.
Reduce heat to low and stir in the milk, heating gently without allowing the mixture to boil. Maintain this warm temperature for 1 minute, then serve immediately while hot.
Comments
This is a straightforward weeknight chowder that hits well for a Charlotte kitchen. Shrimp is readily available at any major chain including Publix and Harris Teeter, and the aromatics, broth, and dairy are pantry staples everywhere. The 25-minute claim is honest—sauté aromatics for five minutes, simmer broth for ten, add shrimp and milk for another ten—though you'll want fresh shrimp, not frozen, to avoid an extra thaw. At roughly three dollars per serving (mostly shrimp), it's a reasonable mid-week dinner. The recipe reheats adequately if you're gentle, though the texture of the shrimp softens slightly. One small drawback: it's a one-pot dish that doesn't stretch or take substitution well, so if you're short on shrimp or need to feed six instead of four, you'll have to rethink it."
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