Shrimp Chowder is creamy, hearty, and full of coastal flavor. It’s made with tender shrimp, corn, and potatoes in a perfectly seasoned broth. Whether you’re craving something cozy on a chilly evening or entertaining guests with a restaurant-quality dish, this shrimp chowder recipe delivers every time.
Ingredients At A Glance (Full Printable Recipe Down Below!)
- Olive oil: Any cooking oil, or even butter, can be used as an alternative. I especially like grapeseed oil, but you can use vegetable, canola, or even coconut oil.
- Chicken broth: Seafood or vegetable broth can be substituted for a more delicate or vegetarian base.
- Potatoes: Yukon Gold potatoes hold their shape better, while russet potatoes create a thicker, creamier texture.
- Old Bay seasoning: Alternatively, a mix of Cajun seasoning, paprika, celery salt, and pepper can be used in its place.
- Garlic salt: Substitute with equal parts garlic powder and a small pinch of salt.
- Dry mustard powder: Dijon mustard can add a similar depth if you don’t have dry mustard on hand.
- Dried basil: Dried thyme or parsley can be used for a slightly different herbal note.
- Shrimp: Scallops, crab, or chunks of white fish can make great alternatives or additions.
- Half and half: You can substitute this with whole milk or heavy cream, but the consistency will differ if you use one or the other. You can thicken the consistency by cooking the soup for a longer period before adding the shrimp.
Supplies:
- Large Pot
- Measuring Tools
- Mixing Tools
Preparation Steps:
Heat the olive oil in a large pot. Add in the yellow onion and celery.
Sprinkle in the flour.
Pour in chicken broth, potatoes, and spices. Simmer until potatoes are barely fork-tender.
Add the shrimp, corn, and half-and-half. Simmer on medium-low.
Garnish with chopped bacon, pepper, parsley, or diced scallions if desired.
How To Store Shrimp Chowder
Make sure you store Shrimp Chowder in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat gently on the stove over medium-low heat, stirring frequently. Avoid boiling during reheating, as this can overcook the shrimp and cause the cream to separate. Freezing is not recommended due to the dairy base and the texture of the shrimp.
Helpful Tips
Use raw shrimp. Starting with raw shrimp ensures the best texture: tender, juicy, and not rubbery. Pre-cooked shrimp can become tough if reheated in the soup.
Don’t skip the flour step. This creates a roux that thickens the chowder naturally without curdling the dairy.
Add shrimp at the end. They cook quickly; adding them too early can result in overcooked, chewy shrimp.
Simmer gently after adding half-and-half. Maintaining a low temperature prevents curdling and ensures a silky texture.
Season in layers. Taste after simmering and adjust with a touch more salt or Old Bay before serving.
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Shrimp Chowder
Warm up with this creamy shrimp chowder recipe! Packed with tender shrimp, hearty potatoes, and sweet corn in a rich, flavorful broth — this easy seafood soup is perfect for cozy dinners or special occasions.
Ingredients
Chowder:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth or stock
- 2 medium sized potatoes, peeled and cut into 1 inch cubes
- 1 teaspoon old bay seasoning
- 1 teaspoon garlic salt
- ½ teaspoon dry mustard powder
- ½ teaspoon dried basil
- 1 pound raw, peeled, deveined, tail off, medium shrimp
- 1 ½ cups frozen corn
- ½ cup half and half
Optional Toppings:
- Chopped bacon or bacon bits
- Coarse ground pepper
- Chopped parsley
- Diced scallions
Instructions
Notes
Store Shrimp Chowder in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat gently on the stove over medium-low heat, stirring frequently. Avoid boiling during reheating, as this can overcook the shrimp and cause the cream to separate. Freezing is not recommended due to the dairy base and the texture of the shrimp.
Use raw shrimp. Starting with raw shrimp ensures the best texture: tender, juicy, and not rubbery. Pre-cooked shrimp can become tough if reheated in the soup.
Don’t skip the flour step. This creates a roux that thickens the chowder naturally without curdling the dairy.
Add shrimp at the end. They cook quickly; adding them too early can result in overcooked, chewy shrimp.
Simmer gently after adding half-and-half. Maintaining a low temperature prevents curdling and ensures a silky texture.
Season in layers. Taste after simmering and adjust with a touch more salt or Old Bay before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 392Total Fat 17gSaturated Fat 5gUnsaturated Fat 12gCholesterol 150mgSodium 1981mgCarbohydrates 35gFiber 7gSugar 4gProtein 29g
