Creamy Shrimp and Tomato Chowder
Indulge in the comforting flavors of this Creamy Shrimp and Tomato Chowder, a hearty dish that combines succulent shrimp, creamy broth, and a medley of fresh vegetables. This seafood chowder is infused with savory notes of garlic, paprika, and thyme, perfectly complemented by the natural sweetness of ripe tomatoes and velvety heavy cream. The addition of tender chunks of potato and a splash of cayenne pepper (optional) delivers depth and a subtle kick to this satisfying one-pot meal. Ready in under an hour, it’s an ideal choice for busy weeknights or a cozy dinner. Serve it hot with crusty bread for dipping, and let the rich, seafood-infused aroma transform your kitchen into a culinary escape. Perfect for fans of creamy soups, seafood recipes, and comforting chowders!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 3 medium fresh tomatoes, diced
- 2 tablespoons tomato paste
- 1 pound large raw shrimp, peeled and deveined
- 1 large russet potato, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped fresh parsley
- 0.25 teaspoons cayenne pepper (optional)
Instructions
In a large pot or Dutch oven, heat olive oil and butter over medium heat until the butter melts.
Add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or seafood stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potato, diced tomatoes, tomato paste, paprika, thyme, salt, black pepper, and cayenne pepper (if using). Stir to combine.
Cover and let the chowder simmer for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Let it heat through for 2-3 minutes, but do not boil.
Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and opaque.
Taste the chowder and adjust the seasoning with additional salt or pepper if needed.
Remove the pot from the heat and stir in the fresh parsley.
Serve the chowder hot in bowls with crusty bread or crackers on the side.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
