Oh, there’s just nothing like a warm, comforting bowl of soup on a chilly evening, is there? And if you’re anything like me, your absolute favorite has got to be a rich, creamy Seafood Chowder with Shrimp. This isn’t just any soup; it’s a hug in a bowl! The smell alone, with those lovely seafood notes and simmering veggies, just makes my kitchen feel like home. I’ve been making this recipe for ages – it’s honestly my go-to when I want something truly satisfying without a ton of fuss. It’s packed with so much flavor and it’s surprisingly easy. Trust me, once you try this Seafood Chowder with Shrimp, it’ll be yours too!
Why You’ll Love This Seafood Chowder with Shrimp
You’ll totally fall in love with this chowder because:
- It’s surprisingly easy to whip up on a weeknight!
- The flavor is out-of-this-world delicious – super rich and satisfying.
- It’s the ultimate comfort food for any chilly day.
- You can totally switch up the seafood to make it your own!
Ingredients for Your Perfect Seafood Chowder with Shrimp
Alright, here’s what you’ll need to gather up to make this fantastic Seafood Chowder with Shrimp. Don’t worry, most of this is probably already in your pantry or fridge!
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium onion)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 medium carrots)
- 2 cloves garlic, minced
- 4 cups seafood or fish broth (use a good quality one, it really makes a difference!)
- 1 pound Yukon Gold potatoes, peeled and diced (these give the perfect creamy texture)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to your taste!)
- 1 pound large shrimp, peeled and deveined (fresh or frozen, just make sure they’re ready to go!)
- 1 cup milk (whole milk makes it extra creamy!)
- 1/2 cup heavy cream (this is the secret to that luscious texture!)
- 2 tablespoons chopped fresh parsley (for a pop of freshness at the end)
Equipment Needed for Making Seafood Chowder with Shrimp
You won’t need anything super fancy for this chowder! Just grab a good-sized pot, like a Dutch oven or a large soup pot, because we’re making a decent batch! You’ll also want a sharp knife and a cutting board for all that chopping, a handy peeler for the potatoes, and maybe a wooden spoon or spatula for all that stirring. Easy peasy!
Step-by-Step Guide to Making Seafood Chowder with Shrimp
Okay, let’s get cooking! This is where the magic happens. It’s really not complicated at all, just follow along and you’ll have a pot of pure deliciousness before you know it. And trust me, the smell that will fill your kitchen is just incredible! If you love shrimp, you might also enjoy my garlic butter shrimp pasta – it’s another crowd-pleaser!
Sautéing the Aromatics
First things first, grab your big pot or Dutch oven and get it over medium heat. Add that tablespoon of olive oil. Once it’s shimmering a bit, toss in your chopped onion, celery, and carrots. Let them get nice and soft, stirring every so often, for about 8-10 minutes. This step is SO important because it builds all sorts of yummy flavor layers. Then, toss in your minced garlic – careful not to burn it! – and let it cook for just about a minute until you can really smell it. You’ll know it’s ready!
Building the Chowder Base
Now it’s time to make this chowder amazing! Pour in your seafood or fish broth – a good quality one makes a world of difference here. Add your diced Yukon Gold potatoes, which are perfect because they get nice and tender. Then, pop in that bay leaf, dried thyme, black pepper, and salt. Give it all a big stir, bring it up to a boil, and then turn the heat down so it’s just gently simmering. Pop a lid on and let those potatoes get perfectly tender, usually about 15 to 20 minutes. You can poke one with a fork to check if they’re soft.
Cooking the Shrimp and Finishing Touches
Once those potatoes are tender, it’s time for the star of the show: the shrimp! Stir them right into the pot. They cook super fast, usually just 3-5 minutes, until they turn pretty and pink. Don’t overcook them, or they get tough! Before you do anything else, find that bay leaf and fish it out – nobody wants to accidentally chew on that! Now, gently stir in your milk and heavy cream. You just want to warm this through, so keep the heat low and absolutely do not let it boil, or the milk can curdle. Finally, stir in that fresh parsley. It just gives everything a bright, fresh finish. And voilà! Your wonderful Seafood Chowder with Shrimp is ready to serve!
Tips for the Best Seafood Chowder with Shrimp
Alright, you’ve got the basic idea, but let me tell you, a few little tricks can take this Seafood Chowder with Shrimp from great to absolutely unforgettable. First off, remember those potatoes? If you’re like me and love a super thick chowder, try mashing a few of the cooked potatoes right against the side of the pot with your spoon before you add the milk and cream. It gives it this amazing, velvety texture without needing any extra thickeners!
Also, don’t be afraid to play with the seafood! The recipe calls for shrimp, which is fantastic, but this chowder is a wonderful blank canvas. Throw in some chopped clams, mussels, or even chunks of firm white fish during the last 5-10 minutes of simmering the potatoes. Or, if you’re feeling fancy and want to try another seafood soup, check out this French seafood soup – it’s divine!
And a little secret from my kitchen: taste as you go! That salt and pepper measurement is just a starting point. Your broth might be saltier than mine, or your taste buds might prefer a bit more kick. So, give it a little taste before serving and adjust those seasonings. You’ve got this!
Variations and Substitutions
This Seafood Chowder with Shrimp is already amazing, but you know me, I love to play around! If you have other seafood on hand, totally throw it in! Cooked clams or mussels are fantastic, just add them towards the end. Cubes of cod or haddock are also yummy additions. Need to make it dairy-free? You can swap the milk for unsweetened almond or soy milk and use full-fat coconut milk instead of heavy cream – it gives a slightly different flavor, but it’s still delicious! And if you don’t have Yukon Golds, red potatoes or russets work too, just adjust simmering time. Feel free to add chopped leeks or fennel for a different aromatic base, too!
Serving Suggestions for Your Chowder
This incredible Seafood Chowder with Shrimp is practically a meal in itself, but a few little extras make it even better! Honestly, a big, crusty loaf of fluffy cheesy garlic bread is my absolute favorite to dip into every last spoonful. You could also go for a light, crisp green salad with a simple vinaigrette to balance out the richness. Sometimes, I just serve it with some oyster crackers on the side for a little crunch. It’s all about making it your perfect cozy meal!
Storing and Reheating Leftover Chowder
So, you’ve got some amazing Seafood Chowder with Shrimp left over? Lucky you! The best way to store it is in an airtight container in the fridge. It should be good for about 2-3 days. Just remember that seafood doesn’t hang around for ages, so try to enjoy it within that timeframe. When you’re ready to reheat, do it gently on the stovetop over low heat. Give it a good stir now and then until it’s heated through. Please, please, please don’t boil it again – that can make the shrimp tough and the cream might separate. Just a nice, gentle warm-up is perfect!
Frequently Asked Questions about Seafood Chowder with Shrimp
Got some lingering questions about whipping up this delicious Seafood Chowder with Shrimp? I get it! Here are a few things people often ask, and if you’re looking for other hearty soups, you might love my taco soup!
Can I make this seafood chowder ahead of time?
You sure can! It’s actually a great candidate for making ahead. I’d suggest making it up until just before you add the milk and cream. Then, cool it down and pop it in the fridge. When you’re ready to serve, just reheat the base gently, then stir in the milk and cream and warm it through. This keeps everything from getting too thick and ensures the shrimp are perfectly cooked!
What kind of seafood can I use instead of shrimp?
Oh, the possibilities are endless! The recipe is great with shrimp, but feel free to swap it out or add more. Cooked clams (canned or fresh), mussels, scallops, or chunks of firm white fish like cod, haddock, or halibut are all fantastic additions. Just add them towards the end of cooking, making sure they’re cooked through but not mushy. It’s a great way to use up whatever seafood you have on hand!
How can I make my chowder dairy-free?
No problem at all! For a dairy-free version, you can swap out the milk for unsweetened almond milk, soy milk, or even oat milk. For the heavy cream, full-fat canned coconut milk is a brilliant substitute. It will give the chowder a slightly different, maybe a bit richer, flavor, but it works wonderfully and still makes it super creamy! Just stir it in gently when it’s time for the cream.
My chowder seems a bit thin. What can I do?
Don’t you worry if your chowder isn’t as thick as you like! It happens to the best of us. The easiest trick is to mash some of those tender potatoes against the side of the pot with your spoon before you add the milk and cream. The starch from the potatoes will thicken it right up. Alternatively, you can mix a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry, then stir that into the simmering chowder until it thickens. Just be sure to let it simmer for a minute or two to cook off that starchy taste.
Nutritional Information
Just a heads-up, these numbers are estimates because ingredients can vary a bit! This delicious Seafood Chowder with Shrimp is about 350 calories per serving. You’re looking at around 18g of fat (with about 9g being saturated), 20g of protein, and 30g of carbohydrates. It’s also got about 300mg of sodium and a good dose of fiber too!
Share Your Seafood Chowder Experience!
Okay, now that you’ve hopefully made this absolutely scrumptious Seafood Chowder with Shrimp, I’d LOVE to hear all about it! Did you try any fun variations? Did it become your new favorite cozy meal? Please, drop a comment below and let me know what you thought, or share your own kitchen adventures! If you have any questions, you can always reach out via my contact page. Happy cooking!
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Seafood Chowder with Shrimp
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Seafood
Description
A hearty and flavorful chowder featuring shrimp and other seafood.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups seafood or fish broth
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in seafood broth. Add diced potatoes, bay leaf, thyme, pepper, and salt. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
- Stir in shrimp and cook for 3-5 minutes, until pink and cooked through.
- Remove bay leaf. Stir in milk and heavy cream. Heat gently until warmed through, but do not boil.
- Stir in fresh parsley. Serve hot.
Notes
- For a thicker chowder, you can mash some of the potatoes against the side of the pot.
- Feel free to add other seafood like clams, mussels, or fish.
- Adjust seasoning to your preference.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: seafood chowder, shrimp chowder, fish soup, creamy soup, shellfish