Creamy Tomato and Shrimp Chowder
Dive into the rich, comforting flavors of Creamy Tomato and Shrimp Chowder—an irresistible blend of hearty seafood and velvety textures. This recipe brings together succulent shrimp, tender diced potatoes, and a medley of aromatic vegetables like onion, celery, and carrots, all simmered in a luscious tomato and cream-based broth. Infused with paprika and a hint of optional red pepper flakes for a subtle kick, this chowder is both soothing and satisfying. Perfectly balanced with the sweetness of crushed tomatoes and the richness of heavy cream, this one-pot wonder is ready in under an hour and makes an elegant yet approachable dish for any occasion. Serve it warm with crusty bread or crackers to soak up every last drop, and garnish with fresh parsley for a burst of color and freshness. Whether you're hosting or enjoying a cozy night in, this tomato-based seafood chowder is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 28 ounces crushed tomatoes
- 3 cups vegetable or seafood stock
- 1 cup heavy cream
- 1 medium Russet potato, peeled and diced
- 1 bay leaf
- 1 teaspoon paprika
- 0.25 teaspoons red pepper flakes (optional)
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Melt the butter and olive oil together in a large pot over medium heat.
Add the diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring frequently.
Add the crushed tomatoes and stock, stirring well to combine. Bring to a gentle simmer.
Stir in the heavy cream, diced potato, bay leaf, paprika, and red pepper flakes (if using). Simmer gently for 20 minutes, stirring occasionally, until the potatoes are tender.
Season the chowder with salt and black pepper to taste. Remove the bay leaf and discard it.
Add the shrimp to the pot and simmer for 5-7 minutes until the shrimp are pink and cooked through.
Garnish the chowder with fresh parsley and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 5636 mg | 245% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 41.0 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4964 mg | 106% | |
*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.
