Imagine a bowl of pure comfort that brings the essence of coastal cuisine right to your kitchen. These Creamy Shrimp Chowder is more than just a soup—it's a warm hug in a bowl that tells a story of ocean-fresh flavors.

Picture a rich, velvety chowder packed with tender shrimp, hearty vegetables, and a luxurious cream base. Consequently, each spoonful transports you to a seaside restaurant with its incredible depth of flavor.
Whether you're hosting a dinner party or craving a comforting meal, this chowder promises to be the star of your dining experience.
Creamy Shrimp Chowder: A Coastal Culinary Journey
Crafting this chowder is like creating a masterpiece of comfort food. Moreover, the process is surprisingly simple and wonderfully rewarding. From sautéing vegetables to adding the final touch of fresh parsley, you'll find joy in every step of preparation.
The magic of this chowder lies in its perfect balance of flavors and textures. Interestingly, the combination of seafood, vegetables, and creamy broth creates a dish that's both sophisticated and deeply satisfying.
Serving Suggestions:
Elevate your chowder experience with these pairings:
- Crusty sourdough bread
- Oyster crackers
- Green salad
- Lemon wedges
- Fresh herb garnish
Pro Tips for Perfect Creamy Shrimp Chowder:
Shrimp Selection: Use fresh, wild-caught shrimp for the best flavor.
Vegetable Prep: Cut vegetables into uniform sizes for even cooking.
Flour Function: Cook flour briefly to remove raw taste and thicken the chowder.
Seasoning Secrets: Old Bay seasoning adds authentic seafood flavor.
Cream Caution: Add cream at the end to prevent curdling.
Creamy Shrimp Chowder Recipe Details:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Equipment: Large pot or Dutch oven, cutting board, knife, measuring cups
Ingredients:
For the Chowder Base:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 2 medium russet potatoes, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon Old Bay seasoning
- Salt and pepper, to taste
For the Final Touch:
- 1 cup heavy cream
- 1 ½ pounds raw shrimp, peeled and deveined (tails removed)
- 1 cup frozen corn, thawed
- 2 tablespoons chopped fresh parsley
Serving Suggestion:
- Oyster crackers or crusty bread
Directions:
- In a large heavy-bottomed pot, heat butter and olive oil over medium heat. Subsequently, add onion, celery, and carrots. Cook, stirring often, until vegetables are soft and fragrant—about 7-8 minutes.
- Stir in the minced garlic and cook for 1 minute. Notably, this step releases the garlic's aromatic flavors.
- Sprinkle flour over the vegetables and stir to coat evenly. Let it cook for 2 minutes to remove the raw flour taste, stirring constantly.
- Slowly pour in the broth while whisking to prevent lumps from forming. This ensures a smooth, creamy base.
- Add diced potatoes, thyme, Old Bay seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender.
- Stir in the heavy cream, corn, and shrimp. Simmer for another 5-7 minutes, or until shrimp turn pink and are cooked through.
- Taste and adjust seasoning with more salt and pepper if needed.
Ready to Serve!
These Creamy Shrimp Chowder is best served piping hot. Furthermore, it pairs wonderfully with a crisp white wine or fresh bread.
Storage Solutions:
- Store in an airtight container in the refrigerator for up to 2 days
- Reheat gently to prevent separating
- Not recommended for freezing due to cream base
- Add a splash of broth when reheating to restore consistency
Whether you're looking for a comforting weeknight dinner or a special occasion meal, this Creamy Shrimp Chowder will warm your heart and satisfy your seafood cravings.
PrintCreamy Shrimp Chowder
The magic of this chowder lies in its perfect balance of flavors and textures. Interestingly, the combination of seafood, vegetables, and creamy broth creates a dish that's both sophisticated and deeply satisfying.
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
For the Chowder Base:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 2 medium russet potatoes, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon Old Bay seasoning
- Salt and pepper, to taste
For the Final Touch:
- 1 cup heavy cream
- 1 ½ pounds raw shrimp, peeled and deveined (tails removed)
- 1 cup frozen corn, thawed
- 2 tablespoons chopped fresh parsley
Serving Suggestion:
- Oyster crackers or crusty bread
Instructions
- In a large heavy-bottomed pot, heat butter and olive oil over medium heat. Subsequently, add onion, celery, and carrots. Cook, stirring often, until vegetables are soft and fragrant—about 7-8 minutes.
- Stir in the minced garlic and cook for 1 minute. Notably, this step releases the garlic's aromatic flavors.
- Sprinkle flour over the vegetables and stir to coat evenly. Let it cook for 2 minutes to remove the raw flour taste, stirring constantly.
- Slowly pour in the broth while whisking to prevent lumps from forming. This ensures a smooth, creamy base.
- Add diced potatoes, thyme, Old Bay seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender.
- Stir in the heavy cream, corn, and shrimp. Simmer for another 5-7 minutes, or until shrimp turn pink and are cooked through.
- Taste and adjust seasoning with more salt and pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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