When the weather calls for something warm and comforting, this Creamy Shrimp Chowder is the perfect answer! Packed with tender shrimp, hearty potatoes, and a rich, velvety broth, this dish brings restaurant-quality flavors to your home kitchen—with minimal effort.
The best part? It’s one pot and ready in under 40 minutes! Serve it with crusty bread for the ultimate cozy meal. Let’s dive into a bowl of this delicious, creamy goodness!
What You’ll Need
Ingredients:
- 1 lb (450g) shrimp, peeled, deveined & chopped into bite-sized pieces
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled & diced
- 2 cups (500ml) chicken or seafood broth
- 1 cup (240ml) heavy cream
- 1 cup (240ml) milk
- 1 teaspoon Old Bay seasoning (or Cajun seasoning for a kick!)
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon flour (for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Pro Tips for the Best Shrimp Chowder
- Use Fresh or Frozen Shrimp 🦐 – If using frozen shrimp, thaw completely and pat dry before adding to the soup.
- Don’t Overcook the Shrimp! – Shrimp cook in just 2–3 minutes. Add them at the end to keep them tender.
- Bacon for Extra Flavor – Cooking the veggies in bacon fat adds a deep, smoky flavor to the chowder.
- Make it Thicker – Add an extra tablespoon of flour if you like an ultra-thick chowder.
- Seafood Variation – Want more seafood? Add crab, scallops, or clams for a seafood chowder twist!
Tools You’ll Need
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
- Cutting board & knife
- Measuring cups & spoons
Substitutions & Variations
- Dairy-Free? Use coconut milk instead of heavy cream and butter.
- Spicier? Add ½ teaspoon cayenne pepper or hot sauce.
- Vegetarian? Skip the shrimp and bacon and use mushrooms for a hearty texture.
- Gluten-Free? Swap the flour for cornstarch mixed with a bit of water.
Make-Ahead Tips
- Prep Ahead: Chop all veggies and peel the shrimp up to 1 day ahead.
- Reheating: Heat on low to avoid overcooking the shrimp. Add extra broth if it thickens too much.
How to Make Creamy Shrimp Chowder
1. Cook the Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2. Sauté the Aromatics
Add butter to the pot, then sauté the onion and garlic until soft (about 2 minutes). Stir in the flour and cook for 1 more minute to remove the raw taste.
3. Simmer the Potatoes
Pour in the broth, then add diced potatoes, Old Bay seasoning, paprika, salt, and pepper. Bring to a simmer and cook for 12–15 minutes until the potatoes are fork-tender.
4. Add Corn & Cream
Stir in the corn, heavy cream, and milk. Bring to a gentle simmer (do not boil).
5. Add the Shrimp
Add the shrimp to the pot and cook for 2–3 minutes until they turn pink and opaque. Stir in the crispy bacon and remove from heat.
6. Serve & Garnish
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (cream-based soups can separate).
- Reheat: Warm on low heat to prevent curdling.
Enjoy & Share!
This Creamy Shrimp Chowder is pure comfort in a bowl—rich, hearty, and full of flavor! Perfect for cozy nights, holiday gatherings, or just when you need a little warmth. If you try it, let me know in the comments how it turned out! 🦐🥣✨
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