Shrimp Chowder

This Shrimp Chowder is a creamy dream come true! Imagine tender shrimp swimming in a rich and flavorful broth, with chunks of potatoes and sweet corn adding a delightful texture. It’s a symphony of flavors and textures that will transport you to a cozy seaside escape.

This recipe is a celebration of fresh seafood and simple ingredients. We’re talking plump shrimp, perfectly cooked potatoes, and a hint of smoky bacon that adds depth and complexity. Whether you’re a seafood enthusiast or just looking for a comforting and flavorful meal, this Shrimp Chowder is guaranteed to satisfy.

Here’s why you’ll love it:

Flavorful: A perfect balance of creamy, savory, and slightly sweet notes.
Hearty: Packed with shrimp, potatoes, and corn to keep you feeling full and satisfied.
Easy to make: This recipe comes together with minimal effort, making it perfect for weeknight dinners or special occasions.

Dive into a bowl of this creamy delight and experience the pure joy of homemade Shrimp Chowder!

Shrimp Chowder

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Course: Dinner, Main Course

Cuisine: New England, Northeast

Keyword: American, Chowder, New England, Northeast, Shrimp

Prep Time: 15

Cook Time: 25

Servings: people

Calories: 397kcal

Shrimp chowder is a creamy, comforting soup packed with tender shrimp, potatoes, and often other vegetables like corn and celery. It's a flavorful and satisfying dish, perfect for a cozy meal.

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Ingredients

2 Slices Bacon chopped
1 Tbsp Extra Virgin Olive Oil a little extra for drizzling
1 small Yellow Onion chopped
1 tsp Tomato Paste
3 Tbsp All-Purpose Flour
3 Cups Chicken Broth low Sodium
2 Cups Half and Half
1 lb Red Skinned Potatoes halved or quartered if large
12 oz Medium Shrimp
½ Cup Fresh Basil Loosely packed and torn into pieces
1 pinch Kosher Salt to taste
1 pinch Ground Black Pepper to taste

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Instructions

Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until it becomes crispy. Add the oil and onion to the pot and cook until the onion softens. Stir in the tomato paste and cook briefly until it darkens slightly. Sprinkle in the flour and cook, stirring constantly, to create a roux.
2 Slices Bacon, 1 Tbsp Extra Virgin Olive Oil, 1 small Yellow Onion, 1 tsp Tomato Paste, 3 Tbsp All-Purpose Flour
Gradually whisk in the broth and half-and-half, stirring constantly until the mixture is smooth and there are no lumps of flour remaining. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the chowder to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 15 minutes.
3 Cups Chicken Broth, 2 Cups Half and Half, 1 lb Red Skinned Potatoes, 1 pinch Kosher Salt, 1 pinch Ground Black Pepper
Gently stir in the shrimp and cook until they turn pink and opaque, about 4 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if needed. If the chowder is too thick, thin it out with a little bit of water. Ladle the chowder into bowls, drizzle with a touch of olive oil, and garnish with fresh basil leaves and a sprinkle of black pepper.
1 Tbsp Extra Virgin Olive Oil, 12 oz Medium Shrimp, ½ Cup Fresh Basil, 1 pinch Ground Black Pepper

Notes

Ingredients:

Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw them completely before adding to the chowder.
Bacon: Bacon adds a smoky depth of flavor. You can use pancetta or salt pork as substitutes.
Vegetables: The classic base includes onions, celery, and potatoes. You can add other vegetables like corn, carrots, or bell peppers for variety.
Tomato Paste: Tomato paste adds richness and depth of flavor. Make sure to cook it briefly to remove any raw taste.
Flour: Flour is used to thicken the chowder. All-purpose flour is common, but you can use a gluten-free blend if needed.
Broth: Use a good-quality chicken or seafood broth. Homemade broth will add the most flavor.
Half-and-Half: This adds creaminess. You can use whole milk or a combination of milk and cream as alternatives.
Potatoes: Russet or Yukon Gold potatoes work well in chowder.
Seasonings: Salt and pepper are essential. Some recipes also add herbs like thyme or bay leaves.
Garnishes: Fresh basil is a classic garnish. You can also use parsley, chives, or a squeeze of lemon juice.

Cooking Tips:

Crisp the Bacon: Cook the bacon until it's nice and crispy to render out the fat and add maximum flavor.
Don't Overcrowd the Pot: When sautéing the vegetables, make sure the pot isn't overcrowded. This will ensure they cook evenly.
Cook the Tomato Paste: Cook the tomato paste briefly until it darkens slightly to remove any raw taste.
Make a Roux: Cooking the flour with the bacon fat and vegetables creates a roux, which helps to thicken the chowder.
Simmer Gently: Simmer the chowder gently to allow the potatoes to cook through and the flavors to meld.
Don't Overcook the Shrimp: Add the shrimp towards the end of cooking and cook just until they turn pink and opaque. Overcooked shrimp will be tough.
Adjust Consistency: If the chowder is too thick, thin it out with a little water or broth.
Taste and Adjust: Always taste the chowder before serving and adjust the seasonings to your liking.

Serving Suggestions:

Bread: Serve with crusty bread or oyster crackers for dipping.
Salad: A simple green salad is a refreshing accompaniment.
Sides: Coleslaw or cornbread also pair well with shrimp chowder.

Variations:

Spicy: Add some diced jalapeños or a pinch of cayenne pepper for heat.
Smoked: Use smoked paprika or chipotle powder for a smoky flavor.
Corn Chowder: Add corn kernels for a sweeter, summery twist.

With these tips, you'll be well on your way to making a delicious and satisfying shrimp chowder!

Nutrition

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Ingredients

Ingredients:

2 Slices Bacon, chopped: The bacon adds a smoky, savory flavor to the soup.
1 Tbsp Extra Virgin Olive Oil: Olive oil is used to sauté the onion and create a flavorful base.
1 small Yellow Onion, chopped: The onion adds sweetness and depth of flavor.
1 tsp Tomato Paste: Tomato paste adds a rich, concentrated tomato flavor.
3 Tbsp All-Purpose Flour: The flour is used to thicken the soup.
3 Cups Chicken Broth (low sodium): Chicken broth forms the base of the soup.
2 Cups Half and Half: Half and half adds creaminess and richness to the soup.
1 lb Red Skinned Potatoes, halved or quartered if large: Potatoes add substance and a comforting texture to the soup.
12 oz Medium Shrimp: The shrimp is the star of the show, adding a delicate seafood flavor.
½ Cup Fresh Basil, loosely packed and torn into pieces: Fresh basil adds a bright, herbaceous flavor.
1 pinch Kosher Salt: Salt enhances the flavors of the soup.
1 pinch Ground Black Pepper: Black pepper adds a subtle warmth and depth of flavor.

Tips for the Best Shrimp Chowder:

Don’t overcook the shrimp: Cook the shrimp just until they turn pink and are cooked through. Overcooking can make them tough and rubbery.
Use fresh ingredients: Fresh ingredients make a big difference in the flavor of the soup.
Don’t overcook the potatoes: Cook the potatoes until they are tender but not mushy.
Season to taste: Taste the soup as you go and adjust the seasonings as needed.
Garnish with fresh herbs: A sprinkle of fresh herbs like parsley or chives adds a beautiful finishing touch.
Serve hot: Serve the soup hot with a side of crusty bread or crackers.

Enjoy your homemade Shrimp Chowder! Let me know if you have any questions or want help with the instructions. 🥣😊

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Storage & Leftovers

Storage

Cool it down: Before storing, allow the chowder to cool completely. This prevents condensation, which can lead to bacterial growth and affect the texture.
Refrigerator: Transfer the cooled chowder to an airtight container and store it in the refrigerator for up to 2-3 days.
Freezer: Freezing Shrimp Chowder isn’t generally recommended as dairy-based soups can separate and become grainy upon thawing.However, if you do freeze it, do so before adding the half and half. Store it in a freezer-safe container or bag for up to 1 month.

Reheating

Stovetop: The best way to reheat this chowder is gently on the stovetop over low heat. Stir occasionally to prevent sticking. If the chowder has thickened in the refrigerator, add a splash of milk or broth to thin it out.
Microwave: You can reheat it in the microwave, but do so in short bursts, stirring frequently, to prevent overheating and separation.

Tips and Tricks

Portioning: If you plan to freeze the chowder, consider freezing it in individual portions for easy grab-and-go meals.
Separation: If the chowder separates slightly after refrigeration, don’t worry! A quick whisk or a blend with an immersion blender can often restore its creamy texture.
Flavor Boost: When reheating, consider adding a squeeze of fresh lemon juice or a pinch of your favorite herbs to brighten the flavors.
Garnish Fresh: If you’re using any fresh herbs as a garnish, add them just before serving to maintain their freshness and flavor.
Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.

By following these tips, you can enjoy your homemade Shrimp Chowder even a couple of days after making it!