Description
A creamy and hearty shrimp chowder packed with tender shrimp, potatoes, and vegetables, perfect for a comforting and warming meal any day of the year.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 cups diced potatoes
Liquids & Dairy
- 2 cups chicken or seafood broth
- 1 cup milk
- 1/2 cup heavy cream
Main Protein
- 200 g shrimp, peeled and chopped
Seasonings & Garnish
- 1/2 tsp thyme
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Sauté Vegetables: Melt the butter in a pot over medium heat. Add the chopped onion and celery, and sauté until they become softened and fragrant, about 5 minutes.
- Cook Potatoes: Add the diced potatoes to the pot and pour in the chicken or seafood broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, roughly 15 minutes.
- Add Dairy and Seasoning: Stir in the milk, heavy cream, and thyme. Allow the soup to heat through gently, ensuring it doesn’t boil vigorously to prevent curdling.
- Cook the Shrimp: Add the peeled and chopped shrimp to the chowder. Cook until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
- Season to Taste: Season the chowder with salt and pepper according to your preference.
- Garnish and Serve: Ladle the shrimp chowder into bowls, garnish with fresh chopped chives, and serve warm for a comforting meal.
Notes
- Add corn for extra sweetness and texture.
- Use half-and-half instead of heavy cream for a lighter chowder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
