Simple Shrimp Chowder
Cozy up with a bowl of this rich and creamy Simple Shrimp Chowder—a hearty seafood dish bursting with comforting flavors and easy-to-follow steps! This one-pot wonder combines tender shrimp, velvety russet potatoes, and a medley of fresh aromatics like diced onion, celery, and garlic, all simmered in a luscious base of milk, heavy cream, and broth. A touch of smoked paprika and dried thyme adds an irresistible depth of flavor, while a garnish of fresh parsley brings a vibrant finish. Ready in just 45 minutes, it’s the perfect quick and satisfying meal for a chilly evening. Whether served as a standalone dish or paired with crusty bread, this chowder is sure to become your new favorite comfort food. Ideal for seafood lovers and busy home cooks alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 medium (diced) celery stalks
- 3 cloves (minced) garlic
- 2 medium (peeled and diced) russet potatoes
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound (peeled and deveined) shrimp
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons dried thyme
- 1 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the diced potatoes and sprinkle the flour over the vegetable mixture. Stir well to coat the vegetables evenly with the flour.
Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the potatoes simmer for 10-12 minutes, or until they are fork-tender.
Stir in the milk, heavy cream, smoked paprika, thyme, salt, and black pepper. Allow the mixture to heat through without boiling, about 2-3 minutes.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Taste the chowder and adjust seasoning as needed. If the chowder is too thick, add a bit more milk or broth to reach your desired consistency.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1077 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.
