FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
New England clam chowder is probably the most famous chowder there is, but here’s a fresh alternative that’s every bit as delicious. Try it as the first course on a chilly night.
- 1 lb. cooked shrimp, peeled and deveined
- 4 oz. bacon, cut into small pieces
- 1 cup(s) onion, chopped
- 1 1/2 lb. red-skinned yellow potatoes or Yukon gold potatoes
- 2 cup(s) chicken broth (low-sodium)
- 2 cup(s) water
- 1/2 tsp. dried thyme
- 1 cup(s) heavy cream
- 1/4 tsp. red pepper flakes, optional
- Heat a large saucepot (4 to 6 quarts) over medium-high heat. Add bacon and cook, stirring until bacon has browned and released its fat. Remove bacon from pan and drain all but 1 tablespoon of bacon fat from pan.
- Add onion to pot and cook, stirring until onion has softened. Stir in potatoes, stock, water and thyme. Bring soup to a boil. Cover and cook for 8 to 10 minutes or until potatoes are soft.
- Add shrimp, reserved bacon and red pepper flakes, if desired and cook for 1 minute. Stir in cream. Remove from heat and let sit for 10 minutes to allow shrimp to finish cooking.