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Shrimp Chowder With Buttery Rolls

Shrimp Chowder With Buttery Rolls
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 705Calories From Fat 241
  • Fat 27g
  • Sat Fat 13g
  • Cholesterol 229mg
  • Sodium 1,556mg
  • Protein 40g
  • Carbohydrate 81g
  • Sugar 11g
  • Fiber 5g
  • Iron 7mg
  • Calcium 226mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottles of white wine
For even richer flavor, add ½ cup white wine to the vegetables. Cook until evaporated, then add the flour and thyme. Use whole milk; in this recipe low-fat milk doesn’t combine well with the wine.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.