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Shrimp Chowder

Shrimp Chowder recipe image
This classic Shrimp Chowder is a comforting bowl of warmth that brings the flavors of the coast to your dinner table. The dish relies on a rich, creamy base made from half-and-half or evaporated milk, which envelops tender, uncooked shrimp and soft, diced potatoes. Aromatics like chopped onions and celery provide a savory depth, while fresh parsley adds a bright, herbaceous finish. The texture is luxurious and smooth, with the slight bite of the vegetables and the sweetness of the seafood creating a perfect balance. It is an ideal meal for chilly evenings or when you crave something substantial yet quick to prepare. Simple ingredients come together to create a sophisticated taste that feels like a home-cooked hug in a bowl.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 112.5
Dietary: Gluten-free
Description
This classic Shrimp Chowder is a comforting bowl of warmth that brings the flavors of the coast to your dinner table. The dish relies on a rich, creamy base made from half-and-half or evaporated milk, which envelops tender, uncooked shrimp and soft, diced potatoes. Aromatics like chopped onions and celery provide a savory depth, while fresh parsley adds a bright, herbaceous finish. The texture is luxurious and smooth, with the slight bite of the vegetables and the sweetness of the seafood creating a perfect balance. It is an ideal meal for chilly evenings or when you crave something substantial yet quick to prepare. Simple ingredients come together to create a sophisticated taste that feels like a home-cooked hug in a bowl.
Ingredients
  • 2 cup Diced potatoes
  • 3/4 cup Chopped onions
  • 1/4 cup Finely chopped celery
  • 1 1/2 cup Water
  • 1 teaspoon Salt
  • 2 cup Half-and-half or evaporated Milk
  • 8 oz Uncooked shelled shrimp
  • 1 tablespoon Minced parsley
  • 1 teaspoon Freshly ground pepper
Directions
  1. 1
    In a large saucepan, combine the diced potatoes, chopped onions, finely chopped celery, water, salt, and freshly ground pepper.
  2. 2
    Bring the mixture to a boil over medium-high heat.
  3. 3
    Reduce the heat to low, cover the saucepan, and simmer for about 10 minutes, or until the potatoes are tender.
  4. 4
    Add the half-and-half (or evaporated milk) and uncooked shelled shrimp to the pot.
  5. 5
    Continue to simmer gently for 3 to 5 minutes, or until the shrimp turns pink and is cooked through.
  6. 6
    Ladle the chowder into soup bowls and sprinkle with minced parsley before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 112.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4889.4mg204%
Total Carbohydrate 25.0g9%
Dietary Fiber 3.6g15%
Sugars 3.0g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the chowder after adding the milk or half-and-half, as high heat can cause the dairy to curdle. Keep the heat low and gentle during the final simmering stage.

Ensure the shrimp are peeled and deveined before adding them to the pot. If using frozen shrimp, thaw them completely in cold water before cooking.

For a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot before adding the milk.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk if the consistency has thickened too much.

Keywords: shrimp, chowder, seafood, creamy, potatoes, onion, celery, half-and-half, comfort food, easy dinner, simmered, parsley, pepper, milky, hearty, quick meal, vegetables, protein, warm, classic
Read it online: https://www.chefs-mate.com/recipe/shrimp-chowder/