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Creamy Shrimp & Potato Chowder

A rich and comforting chowder filled with tender shrimp, hearty potatoes, and a creamy, flavorful broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 1 lb shrimp peeled and deveined
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 2 carrots diced
  • 3 cups potatoes cubed
  • 3 cups broth seafood or chicken
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tbsp flour
  • 1 tsp paprika
  • 0.5 tsp thyme
  • salt and pepper to taste
  • 2 tbsp parsley chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat butter and oil in a large pot and sauté onion, celery, and carrots until softened.
  2. Add garlic, paprika, and thyme and cook until fragrant.
  3. Stir in flour and cook briefly to form a base.
  4. Add broth and potatoes, bring to a boil, then simmer until potatoes are tender.
  5. Stir in cream and milk and let the chowder thicken.
  6. Add shrimp and cook until pink and fully cooked.
  7. Season with salt and pepper and garnish with parsley before serving.

Notes

Do not overcook shrimp to maintain a tender texture. Adjust thickness with extra broth or milk if needed.