Shrimp Chowder With Buttery Rolls

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 705 calories
    • Calories 241 calories from fat
    • Fat 27 g
    • Sat Fat 13 g
    • Cholesterol 229 mg
    • Sodium 1,556 mg
    • Protein 40 g
    • Carbohydrate 81 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 226 mg


  1. Check 6 tablespoons unsalted butter
  2. Check 1 pound frozen pizza dough, at room temperature
  3. Check kosher salt and black pepper
  4. Check 2 stalks celery, thinly sliced
  5. Check 1 small onion, chopped
  6. Check 1 russet potato, peeled and cut into bite-size pieces
  7. Check 3 tablespoons all-purpose flour
  8. Check 1/4 teaspoon dried thyme
  9. Check 1 1/2 cups whole or low-fat milk
  10. Check 2 cups low-sodium chicken broth
  11. Check 1 pound frozen peeled and deveined large shrimp, thawed and tails removed
  12. Check 1 cup frozen peas


  1. Heat oven to 400° F. Microwave 4 tablespoons of the butter in a large microwave-safe bowl until melted. Divide the dough into 12 pieces, roll into balls, and toss in the butter to coat; reserve the bowl. Place the balls in the cups of a 12-cup muffin tin and, using kitchen shears, snip an X in the top of each; season with 1 teaspoon salt. Bake until golden brown, 18 to 22 minutes. Brush the hot rolls with any melted butter left in the bowl.
  2. Meanwhile, melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the celery, onion, potato, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Add the flour and thyme to the saucepan and stir to combine. Increase heat to medium-high and slowly mix in the milk and broth. Simmer, stirring frequently, until thickened, 4 to 5 minutes. Add the shrimp and peas and cook until the shrimp are opaque throughout, 2 to 3 minutes. Serve with the rolls.