Creamy Shrimp Chowder Potato

Creamy Shrimp Chowder Potato


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You’ll love this creamy shrimp chowder potato. It’s hearty and blended with extraordinary fixings.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 4 baked potatoes
  • 1 shallot, chopped
  • 1 tsp. thyme leaves, chopped
  • 2 celery stalks, chopped
  • Olive oil
  • ¼ C. heavy cream
  • ¾ C. chicken broth
  • ½ lb. shrimp, peeled

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In a pan, sauté the celery, thyme leaves, shallots in olive oil. Add salt and pepper, to taste. Add the chicken broth and let it simmer. Add the heavy cream and the shrimp. Season to taste. The potatoes should be baked in the oven at 375 degrees for 45 minutes. When they are done, pour the mixture over the potatoes.

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