There are some dishes that just instantly transport you back to a feeling, aren’t there? For me, that’s this shrimp chowder recipe. It’s the smell of the bay simmering, the gentle aroma of dill and celery mingling, and that first spoonful of pure, creamy comfort. It’s the kind of meal that makes a chilly evening feel cozy and a busy weeknight feel like a treat. Honestly, if you’re looking for a hearty, satisfying soup that feels both elegant and incredibly down-to-earth, this is it. It’s got all the wonderful, rich flavors you expect from a chowder, but with a lighter touch and a beautifully creamy texture that isn’t heavy. Think of it as a hug in a bowl, and trust me, it’s even better than your grandmother’s clam chowder, dare I say it!
What is shrimp chowder?
So, what exactly is this magical shrimp chowder recipe I keep raving about? At its heart, it’s a thick, hearty soup brimming with tender pieces of shrimp, sweet corn, and flavorful vegetables, all brought together in a luscious, creamy base. It’s not quite a bisque, and it’s definitely heartier than a simple broth-based soup. Imagine all the best parts of a seafood stew, but simmered down into a richer, more concentrated goodness. The name “chowder” itself usually implies a certain creamy, chunky consistency, often with potatoes or corn. This version leans into the creamy and chunky, with the sweetness of corn playing off the savory shrimp perfectly. It’s comfort food at its absolute finest, and the beauty of it is how it feels so special without being complicated.
Why you’ll love this recipe?
Honestly, there are so many reasons why this shrimp chowder recipe has become a staple in my kitchen. First off, the flavor is just out of this world. You get that wonderful briny sweetness from the shrimp, the pops of sweetness from the corn, and a savory depth from the mirepoix (that’s celery, onion, and carrots, folks!). It’s balanced and comforting without being overly rich. And the texture! Oh my goodness, it’s so wonderfully creamy. I’ve tried a few different ways to achieve this creaminess, and the method I use in this recipe is just spot-on – it creates this velvety smooth soup that coats your spoon. Plus, it’s surprisingly simple to make. I know, I know, “simple” and “seafood” sometimes don’t go hand-in-hand, but this recipe is genuinely doable even on a weeknight. The ingredients are mostly pantry staples, plus a pound of shrimp. And speaking of cost-efficiency, you’d be shocked at how affordable this is compared to ordering out or buying a pre-made soup. It makes a generous batch, which means leftovers, and it’s fantastic for meal prep! What I love most about this shrimp chowder recipe is its versatility. It’s perfect on a gloomy day, fantastic for a casual dinner party, and my kids absolutely devour it. It’s truly a recipe that ticks all the boxes!
How do I make Shrimp Chowder?
Quick Overview
This shrimp chowder recipe is all about building layers of flavor and achieving that perfect creamy texture. We’ll start by sautéing our aromatics to bring out their sweetness, then we’ll add our liquids and corn, letting it simmer to meld all those delicious notes. The shrimp goes in towards the end so it stays tender and perfectly cooked. The final touch of creaminess brings it all together. It’s a straightforward process that delivers impressive results, proving that incredible chowder doesn’t have to be complicated.
Ingredients
For the Main Base:
2 tablespoons unsalted butter: This is where our flavor journey begins! Don’t skimp on good butter; it makes a difference.
1 large yellow onion, finely chopped: Sweet and essential. I always use yellow for soups; it has a milder, sweeter flavor.
2 celery stalks, finely chopped: For that classic chowder aroma and a hint of freshness.
2 carrots, finely chopped: Adds a touch of sweetness and color. I like to chop mine pretty small so they blend in.
2 cloves garlic, minced: Because, well, garlic! It’s the backbone of so many good things.
1/4 cup all-purpose flour: This is our thickening agent, creating that beautiful, velvety texture. Make sure it’s whisked in smoothly.
4 cups seafood or chicken broth: I prefer seafood broth if you can find it, but chicken broth works beautifully too. Low-sodium is always a good idea so you can control the saltiness.
2 cups milk (whole or 2%): This is key for the creaminess. I’ve experimented with almond milk for a dairy-free version and it actually made it even creamier – you might want to try that!
1 teaspoon dried thyme: A classic herb that pairs wonderfully with seafood.
Salt and freshly ground Black Pepper to taste: Seasoning is crucial! Taste and adjust as you go.
For the Star of the Show:
1.5 pounds large shrimp, peeled and deveined: Fresh is always best if you can get it! If using frozen, make sure to thaw them completely. You can also buy them pre-peeled and deveined to save time.
2 cups frozen or fresh corn kernels: Sweet corn is a must. Frozen is super convenient and just as good. If using fresh, cut it right off the cob.
For Garnish (Optional but Recommended!):
Fresh parsley or dill, chopped: For a pop of color and a burst of freshness at the end.
Oyster crackers or crusty bread: For dipping and scooping up every last drop!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get a large pot or Dutch oven heated over medium heat. Add your butter and let it melt. This is the cozy start to our soup, so no need to rush it. Just let that butter get nice and fragrant.
Step 2: Mix Dry Ingredients
Once the butter has melted, add your finely chopped onion, celery, and carrots. Stir them around and let them cook for about 5-7 minutes, until they start to soften and become a little translucent. This process, called sautéing, really brings out their natural sweetness. Don’t rush this step; it’s where so much flavor begins!
Step 3: Mix Wet Ingredients
Now, sprinkle the flour over the softened vegetables. Stir it in well and let it cook for about 1 minute. This is called making a roux, and it helps thicken our chowder beautifully without making it feel heavy. It’s important to cook the flour slightly to get rid of that raw flour taste.
Step 4: Combine
Gradually whisk in the broth, a cup at a time, making sure to scrape up any bits from the bottom of the pot. Once all the broth is incorporated and the mixture is smooth, stir in your milk and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes to allow the flavors to meld and the soup to thicken slightly. Season with salt and pepper here, but remember we can always add more later!
Step 5: Prepare Filling
While the chowder base is simmering, prepare your shrimp. If they’re not already peeled and deveined, do that now. I like to cut the larger shrimp in half or thirds so they are nice bite-sized pieces throughout the soup. Add your corn kernels to the simmering soup base. If you’re using fresh corn, add it at the same time as the shrimp.
Step 6: Layer & Swirl
Now for the star! Add the prepared shrimp to the pot. Stir gently. The key here is not to overcook the shrimp. They only need about 3-5 minutes to cook through, until they turn pink and opaque. Once the shrimp are cooked, give everything a good stir. Taste and adjust your salt and pepper one last time. You’re looking for a perfectly balanced flavor.
Step 7: Bake
This step isn’t for baking in an oven, but rather for letting the chowder finish cooking on the stovetop. Once the shrimp are cooked through and the chowder is thick and creamy, reduce the heat to low and let it simmer gently for another 5 minutes. This allows all those wonderful flavors to truly come together.
Step 8: Cool & Glaze
This chowder is best served hot! I like to let it sit off the heat for about 5 minutes before serving, just so it’s not scalding. Garnish with fresh parsley or dill, and serve immediately with oyster crackers or crusty bread for dipping.
Step 9: Slice & Serve
Ladle the hot chowder into bowls. Sprinkle generously with your fresh herbs and serve with your favorite dippers. The warmth and aroma are just incredible!
What to Serve It With
This shrimp chowder recipe is honestly a meal in itself, but it’s always fun to pair it with a few things to round out the meal or make it feel extra special. For a truly indulgent breakfast, a small bowl alongside some fluffy scrambled eggs is divine. The creamy, savory notes of the chowder are surprisingly fantastic with the richness of eggs, and a side of toast makes it complete. For brunch, I love to serve it in smaller, elegant cups, perhaps with a sprinkle of chives and a light, crisp white wine or a refreshing sparkling water with lemon. It feels so sophisticated! As a dessert? Well, it’s a bit unconventional, but if you’re craving something warm and comforting after dinner, a tiny portion of this chowder can be surprisingly satisfying. It’s like a savory pudding, and I’ve definitely found myself reaching for it on cold nights when I want something different. For cozy snacks, it’s all about casual comfort. A big mug of chowder with a pile of oyster crackers is my go-to. My family also loves it with a simple side salad with a light vinaigrette, or with warm, crusty bread for mopping up every last drop. We’ve even had it with mini Grilled Cheese sandwiches, which is a huge hit with the kids!
Top Tips for Perfecting Your Shrimp Chowder
Over the years of making this shrimp chowder recipe, I’ve picked up a few tricks that I think really elevate it from good to absolutely sensational. First, when it comes to the vegetables – the onion, celery, and carrots – chopping them finely is key. It ensures they soften evenly and meld into the soup’s base without any large, distracting pieces. I’ve learned that sautéing them until they are truly tender, not just softened, brings out a deeper sweetness that’s irreplaceable. For the flour, make sure you cook it for at least a minute after adding it to the vegetables. This step is crucial for avoiding that starchy, raw flour taste and ensuring a smooth, velvety texture in your final chowder. When you’re adding the broth and milk, do it gradually and whisk constantly. This prevents lumps and helps create that beautiful, creamy emulsion. Don’t be tempted to boil the soup rapidly after adding the milk; a gentle simmer is all you need to avoid curdling. For the shrimp, the biggest mistake people make is overcooking them. They cook *super* fast, and adding them too early or simmering them for too long will result in rubbery, tough shrimp. I always add them right at the end, and I watch them carefully until they just turn pink and opaque. If you’re unsure, it’s always better to pull them out a minute early; they’ll continue to cook in the residual heat of the soup. I’ve found that using a good quality broth makes a noticeable difference. If you have homemade seafood stock, that’s gold! Otherwise, a good store-bought low-sodium broth is perfect, allowing you to control the saltiness. And finally, don’t forget to taste and adjust seasoning at the end. That final sprinkle of salt and pepper can really bring all the flavors together. Sometimes a tiny pinch of cayenne can add a subtle warmth without making it spicy, which is a little secret I love to use.
Storing and Reheating Tips
One of the best things about this shrimp chowder recipe is how well it keeps, making it perfect for leftovers or meal prep. If you’re planning to eat it within a day or two, storing it at room temperature isn’t recommended for safety reasons, especially with the dairy and seafood. Always let it cool down a bit on the counter (about 30 minutes to an hour), then transfer it to an airtight container and pop it into the refrigerator. It should stay fresh and delicious in the fridge for about 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, until it’s heated through. You might need to add a splash of milk or broth if it’s thickened up too much. Avoid microwaving if you can, as it can sometimes make the shrimp a bit tough and the base can heat unevenly. If you need to freeze it, which I often do because it freezes so well, make sure to cool it completely first. Portion it into freezer-safe containers or heavy-duty freezer bags. It should last for up to 2-3 months. When thawing, the best way is to transfer it from the freezer to the refrigerator overnight. Then, reheat it on the stovetop as described above. A little tip for the glaze: if you plan to freeze your chowder, it’s often best to add the fresh herbs and any creamy garnish *after* reheating. This keeps them vibrant and fresh. If you’re just refrigerating, you can often add the herbs just before serving.
Frequently Asked Questions
Final Thoughts
I really hope you give this shrimp chowder recipe a try. It’s more than just a soup; it’s a bowl full of comfort, flavor, and warmth that I’ve come to rely on time and time again. It’s the kind of dish that makes people feel good, whether they’re seasoned cooks or just starting out in the kitchen. The way the shrimp stays tender, the corn bursts with sweetness, and the creamy broth coats everything is just pure magic. If you love this chowder, you might also enjoy my Creamy Tomato Soup recipe or my hearty beef stew – they’re in a similar vein of comfort food! I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts, any variations you tried, or just to say hello! Your feedback and ratings truly mean the world to me and help others discover these delicious recipes too. Happy cooking!
Creamy Shrimp Chowder
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 0.5 cup butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1.5 cups potatoes diced
- 1 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth. Add the diced potatoes.
- Bring the mixture to a simmer, then reduce heat and cook, stirring occasionally, until potatoes are tender, about 15-20 minutes.
- Add the shrimp and cook until pink and opaque, about 3-5 minutes.
- Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
- Ladle chowder into bowls and garnish with fresh parsley.
