Creamy Shrimp Chowder Recipe
This creamy shrimp chowder is made with wild-caught shrimp, smoky bacon, Yukon Gold potatoes, seafood stock, vegetables, heavy cream, and a little Old Bay seasoning.
Ingredients
- 3 strips chopped bacon
- 3 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 diced carrots
- 3 cloves minced garlic
- 4 tablespoons all-purpose flour, or white rice flour for gluten-free
- 1 ¾ cups seafood stock, shrimp stock, fish stock, or low-sodium chicken broth
- 2 cups peeled and diced Yukon Gold or russet potatoes, about 3 medium potatoes
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- ¾ cup heavy cream
- ½ teaspoon Old Bay seasoning
- 1 pound raw shrimp, peeled, deveined, and tails removed
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- chopped fresh parsley, chives, or green onions, for garnish
- oyster crackers or saltines for serving
Instructions
- Cook the chopped bacon in a large soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside for garnish. Leave about 1 tablespoon of bacon fat in the pot.
- Add 1 tablespoon of butter to the bacon fat. Add the onion, celery, and carrots. Season lightly with salt and pepper. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Add the remaining 2 tablespoons of butter. Sprinkle the flour evenly over the top. Cook, stirring constantly, for 1 to 2 minutes, until the vegetables are coated and the flour loses its raw taste.
- Slowly pour in stock while stirring. Scrape the bottom of the pot to loosen the browned bits from the bacon and vegetables.
- Add the potatoes and thyme. Season with a little salt and pepper. Bring the chowder to a gentle boil, then reduce the heat to medium-low.Simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Turn the heat down to low. Pour in the heavy cream and stir gently. Add the Old Bay seasoning. Bring the chowder back to a gentle simmer, but do not let it boil.
- Add the shrimp. Simmer for 3 to 4 minutes, or until the shrimp are pink and opaque.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and top with the crispy bacon and fresh parsley, chives, or green onions. Serve with oyster crackers or saltines.
Notes
Chicken broth works if you do not have seafood stock. The chowder will taste a little milder, but the bacon, shrimp, cream, thyme, and Old Bay still give it plenty of flavor.
Use white rice flour instead of all-purpose flour for gluten-free shrimp chowder.
Do not boil the chowder after adding the cream. Keep it at a low simmer so the cream stays smooth and the shrimp stay tender.
Storage: Store leftover shrimp chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, stirring often. Do not boil.
Cream-based chowders do not freeze well because they can separate after thawing.
Nutrition
Calories: 541.3kcalCarbohydrates: 36.2gProtein: 25gTotal Fat: 33.3gSaturated Fat: 18.2gCholesterol: 226.8mgSodium: 1716.7mgPotassium: 966.8mgFiber: 4.4gSugar: 5g
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