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shrimp chowder recipe easy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This creamy, satisfying shrimp chowder recipe is perfect for busy weeknights, offering a warm and inviting aroma that promises comfort in every spoonful and can be on your table in under an hour.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 3 cups vegetable broth (low-sodium option)
- 2 cups whole milk (or 2% milk, or unsweetened almond milk)
- 1 lb Russet or Yukon Gold potatoes, peeled and diced into 0.5 inch cubes
- 1 cup frozen corn kernels
- 1 large yellow onion (about 150 g), finely diced
- 2 stalks celery (about 120 g), finely diced
- 4 tablespoons unsalted butter (or olive oil for dairy-free)
- 4 tablespoons all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 0.5 teaspoon black pepper, plus more to taste
- 2 tablespoons fresh parsley or dill, finely chopped (optional)
Instructions
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the finely diced onion and celery, cooking for 8-10 minutes until they soften and become translucent.
- Build the Roux: Sprinkle 4 tablespoons all-purpose flour over the softened vegetables. Cook, stirring constantly, for 1 minute to create a smooth paste. Gradually whisk in 3 cups vegetable broth until smooth, then slowly whisk in 2 cups whole milk. Bring to a gentle simmer for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and coats the back of a spoon.
- Cook Potatoes: Add 1 lb diced potatoes, 1 teaspoon Old Bay seasoning, and 0.5 teaspoon dried thyme to the pot. Reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork but not mushy.
- Add Shrimp & Corn: Stir in 1 cup frozen corn kernels and 1 lb peeled and deveined shrimp. Cook for 3-5 minutes, just until the shrimp turn bright pink and opaque, curling slightly. Avoid overcooking.
- Season & Serve: Season the chowder with 1 teaspoon salt and 0.5 teaspoon black pepper, adjusting to taste. Ladle the hot, creamy shrimp chowder into bowls and garnish with fresh chopped parsley or dill, if desired.
Notes
For best results, use wild-caught shrimp and organic vegetables. This recipe is adaptable for dairy-free (use almond milk), keto/low-carb (swap potatoes for cauliflower), gluten-free (use GF flour), or vegetarian diets (omit shrimp, add more vegetables). Save time with pre-chopped mirepoix and frozen, pre-peeled shrimp. Ensure shrimp are thawed before cooking and added last to avoid overcooking. If chowder is too thin, whisk in a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 mL)
- Calories: 400 calories
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 120 mg