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.

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)

Instructions:

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.
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.
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.
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.
Serve: Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Nutrition (per serving, based on 6 servings):