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Creamy Shrimp and Potato Chowder

A rich, velvety chowder loaded with plump shrimp, tender potatoes, and sweet carrots, garnished with fresh chives and served with crusty bread.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled and chopped
  • 2 stalks celery finely chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups seafood or low-sodium chicken broth
Filling & Finish
  • 1.5 lbs Yukon Gold potatoes peeled and cubed
  • 1 cup heavy cream
  • 1 lb large raw shrimp peeled, deveined, tails removed
  • 1 tsp fine sea salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • fresh chives chopped, for garnish
  • crusty artisan bread for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Whisk

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute.
  2. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to form a paste.
  3. Gradually whisk in the broth until smooth. Bring to a gentle simmer, then add the potatoes, salt, and pepper.
  4. Simmer partially covered for 15-20 minutes until the potatoes are fork-tender.
  5. Reduce heat to low and stir in the heavy cream. Do not let the soup boil.
  6. Fold in the raw shrimp and cook for 3-5 minutes just until they turn pink and opaque. Remove from heat immediately.
  7. Ladle into bowls, garnish with fresh chives and black pepper, and serve with crusty bread.

Notes

Always add the shrimp at the very end of the cooking process. Letting them simmer too long will make them tough and rubbery. Reheat leftovers gently on the stove without boiling.