Shrimp Alfredo Chowder
Dive into a bowl of creamy indulgence with this Shrimp Alfredo Chowder, a rich and luxurious twist on classic comfort food. This hearty chowder combines the decadent flavors of a traditional Alfredo sauce with the warmth of a creamy soup, featuring tender shrimp, sweet corn, and vibrant baby spinach. A fragrant roux base infused with garlic and onion is elevated by Parmesan cheese, heavy cream, and a hint of nutmeg, creating a velvety texture and depth of flavor. Ready in just under an hour, this seafood chowder is perfect for cozy dinners or entertaining guests. Serve it with crusty bread or garlic toast for the ultimate dining experience. Keywords: shrimp alfredo chowder, creamy seafood soup, hearty shrimp chowder, Parmesan chowder recipe, comforting dinner ideas.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 pound Large shrimp, peeled and deveined
- 1 cup Frozen corn kernels
- 2 cups Baby spinach, roughly chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer and let it cook for 5 minutes to thicken slightly.
Pour in the heavy cream and stir well to combine. Lower the heat to medium-low and add the Parmesan cheese, stirring until melted and incorporated.
Season the chowder with salt, black pepper, and ground nutmeg. Adjust seasoning to taste as needed.
Add the shrimp to the pot and allow them to cook in the chowder for 4-5 minutes, or until they turn pink and opaque.
Stir in the corn and chopped spinach, cooking for another 2-3 minutes until heated through and the spinach is wilted.
Remove the pot from the heat and let the chowder sit for 5 minutes to allow flavors to meld.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or garlic toast on the side.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 542 mg | 12% | |
*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.
