Description
Shrimp chowder is a creamy, hearty soup made with tender shrimp, potatoes, and vegetables simmered in a rich, flavorful broth. Perfect for cozy dinners or a satisfying seafood meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1 1/2 cups heavy cream or half-and-half
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and carrots, and cook until softened.
- Stir in garlic and cook for another 1–2 minutes.
- Add flour and stir to create a roux. Cook for 1–2 minutes to remove raw flour taste.
- Slowly whisk in chicken or seafood stock until smooth.
- Add diced potatoes, salt, pepper, and paprika. Simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream and bring back to a gentle simmer.
- Add shrimp and cook for 3–4 minutes, or until shrimp turn pink and opaque.
- Taste and adjust seasonings as needed.
- Garnish with fresh parsley and serve hot.
Notes
Use fresh or thawed frozen shrimp—pat them dry before cooking.Waxy potatoes like Yukon Gold hold their shape best.Do not boil after adding cream and shrimp to avoid curdling and overcooking.For a dairy-free version, substitute coconut milk for cream.Chowder is best fresh, but leftovers keep up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 175mg
