New England Shrimp Chowder

“This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.”
1hr 10mins
14 cups

Ingredients Nutrition


  1. Peel shrimp, and devein, if desired; set aside.
  2. Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
  3. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
  4. Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
  5. Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
  6. Remove and discard bay leaves.

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