Description
A hearty and flavorful chowder featuring shrimp and other seafood.
Ingredients
Scale
- 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