Shrimp Chowder

This homemade shrimp chowder combines the comfort of a New England classic with a seafood twist.

There’s something magical about the combination of tender shrimp, hearty potatoes, and sweet corn swimming in a creamy, flavorful broth.

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What I adore about this chowder is how it warms you up from the inside out. It’s like a cozy hug in a bowl.

Cooking it is a labor of love, but trust me, it’s so worth it! It’s impressive and comforting, and everyone will love it!

Why You’ll Love This Shrimp Chowder

Comfort Classic: This hearty chowder combines the richness of a New England-style soup with the coastal charm of fresh shrimp. It’s the epitome of comfort food . Rich Taste: The combination of crispy bacon, tender shrimp, and creamy heavy cream creates a rich and satisfying taste experience. One-Pot Wonder: Using a single pot means minimal cleanup and more time enjoying yourself! Crowd-Pleaser: This incredible chowder is simple yet elegant at the same time. Everyone will devour it.

Ingredients

• Medium Shrimp: Sweet, succulent shrimp are the star of this chowder. They cook quickly and add a delicate seafood flavor.
• Bacon: It creates a smoky, salty foundation that infuses the entire dish.
• Onion, Celery Stalks, Potatoes: This classic trio forms the backbone of any great chowder.
• Chicken Broth: It forms the savory liquid base that ties everything together.
• Milk and Heavy Cream: The combination provides richness without being too heavy.
• Corn Kernels: Sweet pops of golden goodness add texture and natural sweetness.
• Butter: It adds silky richness and helps create that signature chowder mouthfeel. It’s the secret to a truly luxurious soup.
• All-Purpose Flour: It works with butter to create a roux that thickens the chowder to a perfect, velvety consistency.
• Seasonings: Old Bay brings classic seafood flavor. Garlic powder adds depth. Salt and pepper balance and enhance all other flavors.
• Fresh Parsley: The perfect finishing touch that makes the whole dish come alive.

How to Make Shrimp Chowder

This chowder takes a little time, but the end result is to die for!

1. Cook the bacon . In a large pot over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot. 2. Sauté the vegetables . Add the diced onion and chopped celery to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 3. Make the roux . Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste. 4. Add the liquids and potatoes . Gradually whisk in the chicken broth and milk, breaking up any lumps. Add the cubed potatoes, Old Bay seasoning, and garlic powder. 5. Let it simmer . Bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. 6. Cook the shrimp and corn . Stir in the shrimp and corn kernels. Simmer for 3-5 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp. 7. Finish with the cream and butter . Stir in the heavy cream and butter, letting the butter melt and the soup heat through for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. 8. Serve . Ladle the soup into bowls and garnish with the crispy bacon bits and fresh parsley.

Tips for the Best Shrimp Chowder

Try these tried-and-true tips for the very best shrimp chowder.

• Shrimp size matters . Adjust the cooking time based on the size of the shrimp. Larger shrimp may take an extra minute or two to cook through.
• Pick the perfect potatoes. Choose the right type of potatoes. Yukon gold potatoes will hold their shape better, while russet potatoes will break down and give a thicker texture.
• Thicken it up. For a thicker chowder, mash some of the potatoes against the side of the pot with a spoon to release their starch.
• No Old Bay? If you don’t have Old Bay seasoning, use a combination of paprika, celery salt, and a pinch of cayenne to add a similar flavor.
• Have fun and experiment. Consider adding other ingredients like diced bell peppers, chopped carrots, or a splash of white wine to create different variations of the chowder.
• Make it a true feast. Serve the shrimp chowder with crusty bread, oyster crackers, or a side salad.

How to Store

If you have leftover chowder, here’s the best way to keep it fresh.

To Store: Transfer the cooled chowder to an air-tight container and refrigerate for up to 3 days. Freezing this chowder isn’t recommended, as the cream-based broth will separate, and the shrimp will become rubbery when thawed. To Reheat: Warm the chowder slowly over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Microwave individual portions in 30-second intervals, stirring between each interval, until heated through.

Print

Shrimp Chowder

4

10

40

510

This creamy shrimp chowder is full of so much goodness! It’s packed with tender shrimp, potatoes, and corn in a luxurious broth.

Ingredients

• 6 slices bacon, diced
• 1 medium onion, diced
• 2 ribs celery, chopped
• 3 medium potatoes, peeled and cubed
• 2 cups chicken broth
• 2 cups milk
• 1 pound medium shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

• In a large pot over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
• Add the diced onion and chopped celery to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste.
• Gradually whisk in the chicken broth and milk, breaking up any lumps. Add the cubed potatoes, Old Bay seasoning, and garlic powder.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
• Stir in the shrimp and corn kernels. Simmer for 3-5 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.
• Stir in the heavy cream and butter, letting the butter melt and the soup heat through for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls and garnish with the crispy bacon bits and fresh parsley.

Notes

• If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon to release their starch.

• Medium shrimp are ideal, but you can use larger shrimp—just adjust the cooking time accordingly. Large shrimp may take an extra minute or two to cook through.

• Yukon gold or russet potatoes work well for this recipe. Russets will break down more, giving a slightly thicker texture, while Yukon golds will hold their shape better.

• If you don’t have Old Bay seasoning, a combination of paprika, celery salt, and a pinch of cayenne will add a similar flavor.

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