Shrimp Chowder
Dive into a bowl of creamy, soul-warming Shrimp Chowder, a hearty seafood dish packed with tender shrimp, velvety potatoes, and sweet corn in a rich, flavorful broth. This one-pot recipe combines the robust essence of Old Bay seasoning, a hint of paprika, and the comforting aroma of sautéed garlic, onion, and celery for a chowder that's brimming with depth and texture. Thickened with a buttery roux and enriched with heavy cream, this crowd-pleaser is perfect for chilly evenings or casual dinners. Ready in just 45 minutes, it’s an easy-to-follow dish that tastes like a labor of love. Serve with fresh parsley and a squeeze of lemon for a bright finish, making it an irresistible classic for seafood lovers everywhere.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 medium Russet potatoes, peeled and diced
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 4 lemon wedges for serving (optional)
Instructions
Heat a large, heavy-bottomed pot over medium heat. Add the butter and olive oil, allowing them to melt together.
Add the diced onion, celery, and carrot to the pot. Sauté for about 5 minutes, or until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for 1 more minute, or until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux. This will thicken the chowder.
Slowly pour in the stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes and cook for 10–12 minutes, or until the potatoes are tender.
Once the potatoes are tender, add the corn kernels, heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Stir well to combine.
Add the shrimp to the pot and cook for 3–5 minutes, or until the shrimp are pink and opaque.
Taste the chowder and adjust seasoning as needed. Sprinkle with fresh parsley, if desired.
Ladle the chowder into bowls and serve hot, optionally paired with lemon wedges for a fresh citrus burst.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 6870 mg | 299% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 30.2 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 5205 mg | 111% | |
*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.
