New England Shrimp Chowder
Dive into a comforting bowl of New England Shrimp Chowder, a creamy and hearty seafood classic bursting with flavor. This satisfying recipe combines succulent shrimp, crispy bacon, and tender potatoes in a velvety broth enriched with clam juice, chicken stock, and heavy cream, creating a perfect balance of savory depth and indulgent richness. Aromatics like onion, celery, and fresh thyme infuse the chowder with warm, herby notes, while a final garnish of fresh parsley elevates its presentation. With just 20 minutes of prep time and 40 minutes to cook, this easy-to-follow chowder is perfect for cozy family dinners or impressing guests during chilly evenings. Serve it with crusty bread for an irresistible New England-inspired seafood feast!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups clam juice
- 2 cups chicken broth
- 2 large potatoes, peeled and diced into 1/2-inch cubes
- 1.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the butter to the pot and melt it over medium heat. Stir in the chopped onion, celery, and carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and translucent.
Sprinkle in the flour and stir constantly to create a roux. Cook for 1-2 minutes, ensuring the flour doesn't brown.
Gradually whisk in the clam juice and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Cover the pot and simmer for about 15-20 minutes, or until the potatoes are tender.
While the chowder is simmering, in a separate skillet, lightly sauté the shrimp over medium heat for 2-3 minutes until just pink and cooked through. Remove from heat and set aside.
Once the potatoes are tender, reduce the heat to low and stir in the heavy cream. Allow the chowder to heat gently, but do not let it boil.
Add the cooked shrimp and crumbled bacon to the pot, stirring gently to combine. Simmer for another 5 minutes to let the flavors meld.
Remove the bay leaf from the pot and adjust seasoning with additional salt and black pepper, if needed.
Ladle the chowder into bowls, garnish with chopped parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 7555 mg | 328% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.2 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 618 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4900 mg | 104% | |
*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.
