This creamy shrimp chowder is a hearty, comforting dish that combines tender shrimp, fresh vegetables, and a rich, velvety broth. It’s the kind of recipe that warms you from the inside out, perfect for chilly evenings or when you want to serve something indulgent yet nourishing. The chowder balances the sweetness of shrimp with the savory depth of cream and herbs, while vegetables like celery, bell peppers, and onions add texture and freshness. Garnished with chopped herbs and paired with toasted bread, it becomes a complete meal that feels both rustic and refined. The beauty of this chowder lies in its ability to transform simple ingredients into a luxurious dish that feels special without requiring complicated techniques.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cubed
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Fresh parsley or chives for garnish
- Artisan bread or baguette slices for serving
Instructions:
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry. Set aside.
- Sauté the aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add the potatoes: Toss in the cubed potatoes and stir to coat with the aromatics. Season with paprika, thyme, salt, and black pepper.
- Pour in the stock: Add the seafood or chicken stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are tender.
- Blend partially: For a creamier texture, use a ladle to scoop out about one-third of the chowder and blend until smooth. Return the blended portion to the pot, stirring well.
- Add the cream: Pour in the heavy cream, stirring gently to combine. Allow the chowder to simmer for another 5 minutes, thickening slightly.
- Cook the shrimp: Add the shrimp to the pot and cook for 3–4 minutes, just until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
- Finish and serve: Taste and adjust seasoning if needed. Ladle the chowder into bowls, garnish with fresh parsley or chives, and serve with toasted bread on the side.
Servings:
This recipe serves 4 people, making it ideal for a family meal or a cozy dinner with friends.
Note:
The chowder’s richness comes from the combination of cream and potatoes, which create a naturally thick base without needing flour or cornstarch. The shrimp should always be added at the end to preserve their delicate texture and flavor. For those who enjoy a bit of heat, a pinch of cayenne pepper or a dash of hot sauce can elevate the dish without overpowering its creamy balance. The toasted bread is more than just a side—it’s perfect for dipping into the chowder, soaking up the flavorful broth, and adding a satisfying crunch.
This recipe is versatile and can be adapted to suit different preferences. For a lighter version, substitute half of the cream with milk. If you want to highlight seafood further, you can add clams or crab meat alongside the shrimp. The chowder also stores well; leftovers can be refrigerated in an airtight container for up to two days. Reheat gently over low heat to maintain the creamy consistency.