Shrimp Chowder
A creamy and comforting shrimp chowder that combines fresh shrimp, vegetables, and a rich broth, perfect for any occasion.
Ingredients
Chowder Base
- 4 medium potatoes, peeled and diced
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups seafood stock or vegetable broth
- 2 cups heavy cream or milk
- 2 tablespoons olive oil or butter
- 1 teaspoon Old Bay seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh herbs like parsley or thyme For garnish
Instructions
Preparation
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cooking for an additional minute until fragrant.
- Add diced potatoes and corn to the pot, then pour in the seafood stock or vegetable broth.
- Bring the mixture to a gentle boil.
- Lower the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream or milk.
- Add in shrimp and Old Bay seasoning, cooking just until shrimp turn pink, about 3-5 minutes.
- Taste and adjust with salt and pepper as needed.
- Remove from heat and allow to cool slightly before serving.
Serving
- Ladle the warm chowder into bowls and garnish with freshly chopped herbs.
- Serve with crusty bread or buttery dinner rolls.
- Consider offering hot sauce or red pepper flakes on the side for added spice.
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Notes
For a thicker chowder, you can mash some of the potatoes after cooking. Substitute half and half or coconut milk for a lighter option. Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for longer storage.