shrimp chowder recipe
The Best shrimp chowder recipe
This dish isn’t just about taste; it’s practical too. It’s the kind of meal that fills the table without taking forever, and the leftovers keep well, so you can make a big pot and have it ready for lunch the next day. Plus, shrimp are packed with protein and omega-3s, and the veggies in there—like potatoes, celery, and carrots—give it fiber and vitamins. I like that it’s hearty enough for a special occasion, whether it’s a family dinner or a casual get-together, but it’s also just fine for a quick, healthy meal on a regular day. No fancy ingredients, no complicated steps—just good food that brings everyone together.
Classic Shrimp Chowder
A creamy, comforting soup packed with tender shrimp, potatoes, and vegetables. Perfect for a cozy meal!
🥘Ingredients
- 4 cups chicken or vegetable broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half)
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried bay leaves
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 1 lb large shrimp, peeled and deveined (tail-on or tail-off)
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese (for topping)
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
👨🍳Directions
-
1
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened (about 5 minutes). Add the garlic and cook for 30 seconds until fragrant. -
2
Stir in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the broth, milk, and heavy cream, simmering for 5 minutes to thicken the soup. -
3
Add the diced potatoes, carrots, celery, zucchini, peas, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender. -
4
In a separate pan, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside. -
5
Return the soup to medium heat, add the Worcestershire sauce and lemon juice, and stir well. Taste and adjust seasoning with salt and pepper if needed. -
6
Return the shrimp to the pot, gently stir, and cook for 2-3 minutes until heated through. Discard bay leaves before serving. -
7
If desired, sprinkle shredded cheese on top before serving.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Slotted spoon
- Chef’s knife
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, substitute heavy cream with coconut milk.
- Use shrimp that is fresh or frozen, thawed and patted dry before cooking.
- Adjust salt and pepper to taste, as broth can vary in saltiness.
- Make ahead: This soup tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Watch Video Of How Classic Shrimp Chowder Works
❓ Frequently Asked Questions About Shrimp Chowder
What is the best type of shrimp to use for a creamy shrimp chowder?
The best shrimp for creamy shrimp chowder are large, firm-fleshed shrimp like King shrimp, Gulf white shrimp, or peeled and deveined jumbo shrimp. These varieties hold up well in the broth and absorb flavors beautifully. Avoid small, delicate shrimp as they can turn mushy when cooked.
How do I prevent the chowder from being too watery or thin?
To keep your shrimp chowder thick and creamy, follow these tips:
– Use a heavy pot (like a Dutch oven) to prevent boiling over.
– Simmer the broth low and slow—don’t rush the cooking process.
– Stir occasionally to help thicken the sauce naturally.
– If needed, add a slice of bread (toasted and soaked in broth) or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken without altering the flavor.
Why is my shrimp chowder not creamy enough?
Several factors can affect creaminess:
– Not enough fat – Use butter, heavy cream, or half-and-half in the recipe.
– Overcooking the broth – Simmer gently to avoid breaking down the starchy broth.
– Missing thickening agents – Add a cornstarch paste, roux (butter + flour), or a splash of cream at the end.
– Cold ingredients – Ensure all components (shrimp, veggies, broth) are at room temp before mixing.
Can I make this shrimp chowder in an air fryer instead of a pot?
Yes! For an air fryer shrimp chowder, follow these adjustments:
– Use a shallow bowl or air fryer-safe container (fill ~⅔ full).
– Cook low and slow at 300°F (150°C) for 15–20 mins, stirring halfway.
– Add cream or butter at the end to thicken.
– Avoid overcrowding—shrimp may not cook evenly.
– For extra richness, top with crispy fried shallots or bacon bits.
How can I make this chowder vegetarian or vegan?
To convert shrimp chowder to vegetarian or vegan:
– Replace shrimp with chickpeas, mushrooms, or tofu (crispy pan-fried).
– Use vegan broth and cashew cream (blend soaked cashews with water).
– Skip butter and use olive oil or coconut milk for creaminess.
– Add nutritional yeast for a cheesy flavor.
– Ensure all ingredients (like dairy) are vegan-certified.
