Creamy Shrimp Chowder

This Creamy Shrimp Chowder is a comforting, hearty soup packed with tender shrimp, creamy potatoes, and a flavorful broth. Perfect for chilly evenings or whenever you’re craving a rich, seafood-infused meal, this chowder is both easy to make and utterly satisfying.

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Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 cups diced potatoes (about 3 medium potatoes)
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme (dried or fresh)
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

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Instructions:

1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add Potatoes and Broth: Add the diced potatoes and broth. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
3. Thicken the Chowder: In a small bowl, whisk together the milk and flour until smooth. Slowly stir the mixture into the chowder, then add the heavy cream, paprika, thyme, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the chowder thickens.
4. Cook the Shrimp: Add the shrimp to the chowder and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
5. Serve: Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

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Nutrition (per serving, based on 6 servings):

• Calories: 320
• Protein: 18g
• Carbohydrates: 18g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 160mg
• Sodium: 780mg
• Fiber: 2g
• Sugar: 3g