Creamy Shrimp Chowder
A rich, velvety shrimp chowder made with tender potatoes, aromatics, shrimp added at the end for perfect texture, and a creamy broth. A luxurious but easy 40-minute winter dinner recipe.
Equipment
- large pot or Dutch oven
- wooden spoon
- ladle
Ingredients
- 2-3 slices bacon, diced (optional)
- 2 tbsp butter (or use bacon fat)
- onion, diced
- garlic, minced
- 2 tbsp all-purpose flour (or gluten-free blend)
- 4 cups chicken or seafood broth
- potatoes, diced
- 1 cup heavy cream or half-and-half
- salt, pepper, dried thyme
- raw shrimp, peeled and deveined
Instructions
- Cook diced bacon in a pot until crispy. Remove bacon pieces and leave 1–2 tablespoons of fat in the pot.
- Add butter if needed. Sauté diced onion for 5 minutes. Add minced garlic and cook 1 minute.
- Whisk in flour to form a roux and cook 1 minute.
- Slowly whisk in broth until smooth. Bring to a simmer and allow to thicken slightly.
- Add diced potatoes and simmer 10–15 minutes until tender.
- Stir in cream. Warm gently without boiling. Season with salt, pepper, and dried thyme.
- Add shrimp and cook for 3–5 minutes until pink and opaque.
- Serve hot and garnish with crispy bacon or fresh herbs.
Notes
Add shrimp only at the end to keep it tender. Use seafood broth for richer flavor, or chicken broth if preferred. Bacon is optional but adds depth.