Creamy Shrimp & Seafood Chowder
This creamy seafood chowder is rich, comforting, and packed with tender shrimp, potatoes, sweet corn, and vegetables in a silky, savory broth. Adding the shrimp near the end keeps them tender instead of rubbery. (Quinn Bakes)
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cubed
- 1 cup corn kernels
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Optional Seafood Additions
For a fuller seafood chowder, add:
- ½ lb cod or haddock, cut into chunks
- ½ lb crabmeat
- ½ cup chopped clams
Directions
1. Sauté the Vegetables
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the onion and celery and cook for 4–5 minutes, until softened.
Add the garlic and cook for another 30–60 seconds.
2. Make the Chowder Base
Sprinkle the flour over the vegetables.
Stir continuously for about 1 minute to cook the flour.
Gradually pour in the broth while whisking to prevent lumps.
Add the potatoes, corn, Old Bay, smoked paprika, thyme, salt, and black pepper.
3. Simmer
Bring the soup to a gentle boil, then reduce the heat.
Cover partially and simmer for approximately 12–15 minutes, or until the potatoes are fork-tender.
4. Add the Cream
Stir in the heavy cream and milk.
Heat gently for 3–5 minutes.
Avoid vigorous boiling once the dairy has been added.
5. Add the Seafood
Add the shrimp and any optional fish or other seafood.
Simmer gently until the shrimp turn pink and opaque, usually about 2–4 minutes, depending on their size. Shrimp cook quickly, so adding them near the end helps prevent overcooking. (Quinn Bakes)
6. Finish the Chowder
Remove the pot from the heat.
Stir in the fresh lemon juice and chopped parsley.
Taste and adjust the seasoning.
If the chowder is thicker than you prefer, add a little extra broth or milk.
Serving Suggestions
Serve hot with:
- Crusty French bread
- Oyster crackers
- Garlic bread
- Cheddar biscuits
- Toasted sourdough
Add a little fresh parsley and cracked black pepper on top before serving.
Tips for the Best Chowder
Don’t overcook the shrimp: Add them at the very end and cook just until opaque.
Cut potatoes evenly: This helps them cook at the same rate.
Use seafood stock when available: It gives the chowder a deeper seafood flavor.
Want it thicker? Mash a few cooked potato pieces against the side of the pot and stir them back into the soup.
Want it lighter? Replace some of the heavy cream with additional milk or half-and-half.
For extra seafood flavor: Clam juice can be substituted for part of the broth. (Quinn Bakes)
Storage
Refrigerate leftovers in a covered container for up to 2 days. Reheat gently over low heat until hot, avoiding a vigorous boil so the seafood doesn’t become tough. (The Washington Post)
Creamy, hearty, and loaded with tender shrimp, potatoes, and sweet corn, this seafood chowder is the ultimate cozy bowl for a chilly evening.