Creamy Shrimp Chowder
This shrimp chowder brings together tender shrimp, hearty potatoes, and a rich, creamy broth for a comforting and delicious meal. It's an easy shrimp chowder recipe that can be made quickly, making it perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the shrimp: If using frozen shrimp, thaw completely. Rinse and pat dry with paper towels. If you’d like, save the shells to make a quick stock.
- Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic, cooking until softened and fragrant (about 3 minutes).
- Add potatoes and broth: Stir in the diced potatoes, smoked paprika, thyme, and stock. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (15-20 minutes).
- Add shrimp and cream: Stir in the shrimp and heavy cream. Simmer for 5 minutes, or until shrimp turn pink and opaque. Be careful not to overcook the shrimp!
- Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Notes
This chowder tastes even better the next day. Store leftovers in an airtight container in the fridge and gently reheat over low heat.