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