Souper Speedy Shrimp Chowder
Dive into cozy, coastal flavors with this Souper Speedy Shrimp Chowder—a creamy, hearty soup that’s ready in just 30 minutes! Perfect for busy weeknights, this chowder combines tender shrimp, sweet corn, and savory potatoes in a velvety broth infused with Old Bay seasoning for a classic seafood twist. The base of butter, olive oil, and sautéed aromatics like onion, celery, and garlic builds a rich foundation, while the addition of half-and-half ensures a silky, comforting finish. Topped with fresh parsley for a burst of color, this easy shrimp chowder is as pleasing to the eye as it is to the palate. Ideal for shrimp lovers and soup enthusiasts looking for a quick and satisfying dinner option.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 1 cup frozen corn kernels
- 2 medium potatoes (diced)
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat butter and olive oil over medium heat until melted and bubbly.
Add the diced onion, celery, and garlic to the pot. Sauté for 3-4 minutes until vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring to a simmer.
Add the diced potatoes to the pot and cook for 8-10 minutes, or until the potatoes are fork-tender.
Stir in the half-and-half, frozen corn, Old Bay seasoning, salt, and black pepper. Allow the mixture to simmer gently for 3-4 minutes.
Lower the heat and add the raw shrimp to the pot. Cook for 3-4 minutes, or until the shrimp turn pink and are opaque.
Taste the chowder and adjust seasonings as needed.
Serve warm, garnished with fresh parsley.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1282 mg | 27% | |
*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.
