Quick Shrimp Chowder
Warm up your table with this comforting and creamy Quick Shrimp Chowder, a seafood lover's dream that comes together in just 30 minutes! Bursting with tender shrimp, hearty potatoes, and sweet corn, this chowder strikes the perfect balance between decadence and simplicity. Sautéed aromatics like onion, garlic, and celery form a flavorful base, while a touch of Old Bay seasoning elevates the rich, velvety broth. Thickened with a hint of flour and enriched with heavy cream, this quick shrimp chowder is a satisfying one-pot meal that’s perfect for busy weeknights. Serve it hot with a sprinkle of fresh parsley for a pop of color and flavor. Whether you’re hosting guests or craving something cozy, this easy seafood chowder recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery, diced
- 2 medium Potatoes, peeled and diced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1.5 cups Frozen corn kernels
- 1 cup Heavy cream
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large pot over medium heat, melt the butter and add the olive oil.
Add the diced onion, minced garlic, and diced celery to the pot. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant.
Stir in the diced potatoes and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook the mixture for 1 minute to eliminate the raw flour taste.
Slowly pour in the chicken or seafood stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the frozen corn kernels and let the chowder simmer gently for 10 minutes, or until the potatoes are tender.
Stir in the heavy cream and season with Old Bay seasoning, salt, and black pepper.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked through.
Remove the pot from the heat and taste the chowder. Adjust the seasoning if necessary.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1058 mg | 23% | |
*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.
