Shrimp and Kale Chowder

Shrimp and Kale Chowder

This Shrimp and Kale Chowder is light on calories but big on taste and nutrients!  After you try it, this may be the only Shrimp Chowder recipe you will ever need!

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With fall officially here I have been on a bit of a soup binge.

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There is something sort of soothing about cutting up the ingredients for homemade soup or chowder.

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This shrimp chowder recipe starts like many others.  You sauté your veggies, add stock and then the “main event” vegetables.

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Near the end of the cooking you add the shrimp so they don’t get overcooked.  Finally top it all of with cream or 2% milk, depending how healthy you are feeling.

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The finished result is a shrimp chowder packed with kale, potatoes and carrots.  It’s a complete and quick meal for any day of the week.

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Shrimp Chowder Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This Shrimp and Kale Chowder is light on calories but big on taste and nutrients! After you try it, this may be the only Shrimp Chowder Recipe you will ever need!
Course: Soup
Servings: 4 servings
Author: Julie Wunder
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 1 small sweet onion chopped
  • 6 cups kale chopped and stems removed
  • 2 cups new potatoes cut in 1/2 inch pieces
  • 1 pound 41-50 count raw shrimp peeled and deveined
  • 64 oz vegetable broth
  • 1 teaspoon garlic minced
  • 1 bay leaf
  • 1 teaspoon old bay
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon pepper divided
  • 3/4 cup 2% milk half & half or heavy cream
Instructions
  1. In a large soup pan, over medium-high heat, sauté the carrots, celery and onion in the olive oil 3-5 minutes or until softened. Season with half of the salt and pepper.
  2. Pour the broth over the softened vegetables and add the kale, potatoes, garlic, bay leaf, old bay and the rest of the salt and pepper. Bring the pot to a boil and cover.
  3. Reduce pot to medium heat and allow to cook for 10 minutes.
  4. Take the cover off pot and add the shrimp. Allow the shrimp to cook for 5 minutes.
  5. Reduce the heat to low and add the milk (or half & half or cream.) Simmer for 5 more minutes.
  6. Serve with crusty bread!
Recipe Notes

This recipe will be light and healthy if you use the 2% milk. If you want a more rich flavor add the half & half or heavy cream.

Your turn?

Are you in soup mode?

What is your favorite soup?

By | 2018-06-28T14:22:44-04:00 October 14th, 2014|Dinner, Fish & Seafood, Food, Lunch, Pescatarian Meals, Soups|17 Comments

17 Comments

  1. Greek Yogurt Mac and Cheese August 19, 2018 at 10:01 am - Reply

    […] realized last week I was on shrimp recipe binge.  Between the Baked Coconut Shrimp, Kale and Shrimp Chowder and Goat Cheese and Shrimp Quesadilla, I have probably “shrimped” you guys out.  I sound like […]

  2. Sentelle's Seafood December 11, 2014 at 1:03 pm - Reply

    Sounds wonderful!!! I’m sharing this with my customers.

  3. Bethany Gribble November 2, 2014 at 10:09 am - Reply

    Julie, I finally made this soup last weekend. I took some to school and several teachers tried it and want the recipe. So yummy! Thanks for sharing!

    • JulieWunder November 2, 2014 at 10:45 am - Reply

      Thanks Bethany! And thanks for sharing my recipe link with your friends 🙂

  4. Katrina October 17, 2014 at 4:23 pm - Reply

    OMG is this legal?? Just the photo is tempting me to make this ASAP

  5. Bethany October 14, 2014 at 6:25 pm - Reply

    I can’t wait to try this! I’m thinking a Saturday cooking day!

  6. Berni October 14, 2014 at 3:40 pm - Reply

    I gotta try this!!!! Sounds delish! Whenever I want to cut calories but have richness of cream, I use evaporated milk. An old Richard Simmons trick.

  7. Melissa @ Freeing Imperfections October 14, 2014 at 9:18 am - Reply

    This is such an interesting twist on soup! I’m not huge into seafood but love shrimp. This looks really healthy too!

    • JulieWunder October 14, 2014 at 10:47 am - Reply

      I think you will like it! And whenever I eat kale I just feel super healthy!

  8. Stacie @ SimplySouthernStacie October 14, 2014 at 7:24 am - Reply

    Soup mode is officially engaged! I love a good chowder too.

  9. Blane Sherer October 14, 2014 at 7:00 am - Reply

    Yes, with fall here it’s time for soup.
    Looks tasty.

  10. Susanna @Zealous Mom October 14, 2014 at 6:00 am - Reply

    Yes to soup mode! We are eating soup like crazy around here. I love kale and shrimp, so I will definitely be trying this recipe. Pinned.

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