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!
With fall officially here I have been on a bit of a soup binge.
There is something sort of soothing about cutting up the ingredients for homemade soup or chowder.
This shrimp chowder recipe starts like many others. You sauté your veggies, add stock and then the “main event” vegetables.
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.
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.
Shrimp Chowder Recipe
- 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
- 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.
- 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.
- Reduce pot to medium heat and allow to cook for 10 minutes.
- Take the cover off pot and add the shrimp. Allow the shrimp to cook for 5 minutes.
- Reduce the heat to low and add the milk (or half & half or cream.) Simmer for 5 more minutes.
- Serve with crusty bread!
Are you in soup mode?
What is your favorite soup?