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A bowl of creamy Shrimp Chowder filled with shrimp, potatoes, and vegetables.

Shrimp Chowder

A creamy, comforting shrimp chowder filled with tender potatoes and sweet corn, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 390
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon butter or olive oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour (optional) Helps thicken but can be skipped
  • 3 cups chicken or seafood broth Use a good-quality broth for the best flavor
  • 2 medium potatoes, peeled and diced Yukon gold is great
  • 1 cup corn Frozen is fine
  • 1 to 1.5 pounds shrimp, peeled and deveined
  • 1 cup milk or half and half Use for creaminess
  • to taste Salt and pepper
  • 1 teaspoon Old Bay or a mix of paprika and a pinch of cayenne
  • to taste Optional: chopped parsley, green onions, a squeeze of lemon For garnish

Method
 

Preparation
  1. Warm butter or oil in a soup pot. Add onion and celery with a pinch of salt. Cook until softened, about 5 minutes.
  2. Add garlic and cook for 30 seconds. If using flour, stir it in and cook for 1 minute to avoid a raw taste.
  3. Pour in broth slowly while stirring. Add potatoes and bring to a gentle simmer.
  4. Simmer until potatoes are tender, about 12 to 15 minutes. Add corn for the last 3 to 4 minutes.
  5. Lightly mash a few potato chunks against the side of the pot to thicken.
  6. Lower heat. Stir in milk or half and half.
  7. Add shrimp and seasoning. Cook until shrimp turns pink and curls, usually 3 to 5 minutes.
  8. Taste and adjust salt, pepper, and spice. Finish with herbs or lemon if desired.

Notes

For extra flavor variations, consider adding more shrimp, different vegetables, or spices. This chowder reheats well, making great leftovers.