Homemade Shrimp Chowder (Recipe)

Homemade Shrimp Chowder (Recipe)

Permitted use provided by: MissHomemade.com

May be made the day before and refrigerated until the next day. Just heat and serve.


Homemade Shrimp Chowder (Recipe)
  • 1/4 cup butter
  • 1/2 bunch green onions, chopped
  • 1 lb ground Italian (or Andouille) sausage
  • 4 small red potatoes, diced
  • medium yellow onion, chopped
  • 1 TBS butter
  • 1 lb shrimp, cleaned
  • two (10.75 oz) cans condensed cream of potato soup
  • one (10.75 oz) cans condensed cream of mushroom soup
  • two (15.25 oz) cans whole kernel corn, drained
  • 8 oz block cream cheese
  • 2 cups half-and-half cream
  • 1/2 tsp homemade Old Bay seasoning (or to taste)

Add 1/4 cup butter and green onion to a frying pan and saute until tender. Remove from pan; set aside.

Cook sausage in pan, drain and remove; set aside.

Cook red potatoes and yellow onion together with 1 tablespoon of butter in the same skillet. When potatoes and onion are tender remove from skillet; set aside.

Add 1 tablespoon of butter to skillet and saute shrimp until cooked; drain and set aside.

In a large pot over medium heat, add condensed potato and mushroom soup with the cream cheese. Add corn. Bring to a slow boil and add the sauteed green onion, corn, sausage, red potatoes with yellow onion and shrimp.

Slowly add half-and-half. Mix well and add Old Bay seasoning. Bring to a slow boil and let simmer for 10 minutes.

NOTE: May be made the day before and refrigerated until the next day. Just heat and serve.


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