Photo of Easy Shrimp Chowder for One by WW

Easy Shrimp Chowder for One

Total Time
33 min
15 min
18 min
Do you know your chowders? Unlike New England or Boston creamy chowders, Manhattan chowder is tomato-based and has no cream. This smoky New England-style chowder uses a milk-and-flour white sauce to lend silkiness and body in place of the usual heavy cream, and relies on shrimp in place of the classic clams. It's a delicious soup to show off a bumper crop of fresh summer sweet corn, but when corn is not in season, thawed frozen kernels will do just fine. Oyster crackers are the traditional chowder topper just before serving, but no need to gild this lily.


Cooking spray

2 spray(s)

Red bell pepper

¼ cup(s), diced

Frozen corn

¼ cup(s), thawed, or fresh corn kernels


1 medium, sliced (plus extra for garnish)

Fat free skim milk

½ cup(s)

All-purpose flour

1 tsp

Uncooked shrimp

3 oz, peeled

Fresh thyme

¼ tsp, or to taste

Table salt

1 pinch(es), or to taste

Hot sauce

1 splash(es), or to taste

Crisp cooked bacon

2 slice(s)


  1. Coat a small saucepan with cooking spray and set over medium heat. Add bell pepper, corn, and scallion; cook, stirring, until vegetables start to soften, 2 minutes.
  2. Combine milk and flour in a cup; stir into saucepan. Bring to a boil over medium-high heat; stir in shrimp and thyme. Reduce heat to medium low; simmer until slightly thickened and shrimp are cooked, about 2 minutes. Season with salt and hot sauce; sprinkle with crumbled bacon and additional scallions, if desired.
  3. Makes 1 serving.