Savory Shrimp Chowder
Dive into a bowl of rich, comfort-packed **Savory Shrimp Chowder**, a hearty seafood classic that's perfect for chilly evenings or any time you're craving bold, comforting flavors. This creamy chowder begins with a base of sautéed aromatics like yellow onion, celery, and carrot, enhanced by the warmth of smoked paprika and dried thyme. Velvety russet potatoes and a touch of heavy cream add depth and richness, while tender, succulent shrimp take center stage in every bite. Simmered in a flavorful seafood stock, this dish strikes the perfect balance of indulgence and freshness, with optional lemon wedges to brighten up the flavors. Finished with a sprinkle of fresh parsley, this easy-to-make chowder is a one-pot wonder ready in just 45 minutes and perfect for serving as a standout main dish for four. Whether you’re hosting guests or enjoying a cozy night in, this shrimp chowder recipe delivers restaurant-quality flavor right to your table.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood stock
- 2 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 4 wedges lemon wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrot to the pot, and sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
Gradually pour in the seafood stock, stirring continuously to prevent lumps from forming.
Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for 12-15 minutes, or until the potatoes are tender.
Stir in the heavy cream, smoked paprika, dried thyme, salt, and black pepper. Mix well to combine.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Taste and adjust seasonings as desired.
Remove from heat and garnish with freshly chopped parsley.
Serve the chowder hot, optionally with lemon wedges on the side for a zesty kick.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1135 mg | 24% | |
*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.
