Why You’ll Love This Recipe
This shrimp chowder combines the sweetness of fresh shrimp with creamy potatoes and aromatic veggies in a luscious, velvety broth. It’s simple to prepare, packed with protein, and offers a perfect balance of comfort and elegance that works well year-round.
Ingredients
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1 lb shrimp, peeled and deveined
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1 medium onion, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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3 medium potatoes, peeled and diced
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3 cups chicken or seafood broth
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1 cup heavy cream
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1 tsp dried thyme
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Salt and freshly ground black pepper, to taste
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2 tbsp all-purpose flour
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2 tbsp butter
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Fresh parsley, chopped (optional garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté Vegetables:
In the same pot , sauté onion, celery, and garlic until softened, about 5 minutes. -
Add Potatoes and Broth:
Stir in diced potatoes, thyme, salt, and pepper.
Pour in broth and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes. -
Make Roux and Thicken:
In a separate small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until golden.
Slowly whisk in heavy cream until smooth and thickened. -
Combine and Add Shrimp:
Stir the cream mixture into the soup.
Add shrimp and cook until pink and opaque, about 3-5 minutes. -
Serve:
Ladle chowder into bowls and garnish with fresh parsley if desired.
Servings and Timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Variations
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Spicy: Add a pinch of cayenne or red pepper flakes.
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Vegetables: Include corn, bell peppers, or carrots.
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Herbs: Use fresh thyme or dill instead of dried.
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Dairy-Free: Substitute coconut milk for cream and omit butter.
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Seafood Mix: Add crab or clams alongside shrimp.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently on the stove, stirring occasionally to prevent scorching.
FAQs
Can I use frozen shrimp?
Yes, thaw before adding to the chowder.
How do I prevent shrimp from overcooking?
Add shrimp near the end and cook just until pink.
Can I make this chowder ahead?
Yes, refrigerate and reheat gently before serving.
Is this recipe gluten-free?
Not as written—substitute gluten-free flour for thickening.
Can I use pre-cooked shrimp?
Yes, add them at the end to warm through.
What kind of potatoes work best?
Russet or Yukon gold potatoes hold up well.
Can I freeze shrimp chowder?
Shrimp texture may change; freeze without shrimp and add fresh when reheating.
How thick should the chowder be?
Rich and creamy, thick enough to coat a spoon but not too heavy.
Can I add wine?
Yes, a splash of white wine adds depth; add with broth.
What should I serve with shrimp chowder?
Crusty bread, crackers, or a simple green salad.
Conclusion
Shrimp Chowder is a comforting, creamy soup that brings together tender shrimp and hearty vegetables in a flavorful broth. Easy to make and deeply satisfying, it’s a perfect dish for warming up any day of the year.
Shrimp Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
Shrimp Chowder is a creamy, hearty soup filled with tender shrimp, potatoes, and savory vegetables simmered in a rich broth. This comforting dish is perfect for cozy dinners or entertaining, offering a delicious balance of flavors and textures.
Ingredients
- 1 lb shrimp, peeled and deveined
-
1 medium onion, diced
-
2 celery stalks, diced
-
2 cloves garlic, minced
-
3 medium potatoes, peeled and diced
-
3 cups chicken or seafood broth
-
1 cup heavy cream
-
1 tsp dried thyme
-
Salt and freshly ground black pepper, to taste
-
2 tbsp all-purpose flour
-
2 tbsp butter
-
Fresh parsley, chopped (optional garnish)
Instructions
-
Sauté Vegetables:
In the same pot sauté onion, celery, and garlic until softened, about 5 minutes. -
Add Potatoes and Broth:
Stir in diced potatoes, thyme, salt, and pepper. Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. -
Make Roux and Thicken:
In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Slowly whisk in heavy cream until smooth and thickened. -
Combine and Add Shrimp:
Stir the cream mixture into the soup. Add shrimp and cook until pink and opaque, about 3-5 minutes. -
Serve:
Ladle chowder into bowls and garnish with fresh parsley if desired.
Notes
Add cayenne or red pepper flakes for spice.Include corn, bell peppers, or carrots for extra veggies.Substitute coconut milk and omit butter for a dairy-free version.Add crab or clams alongside shrimp for a seafood mix.
