Shrimp Chowder

This homemade shrimp chowder combines the comfort of a New England classic with a seafood twist. 

There’s something magical about the combination of tender shrimp, hearty potatoes, and sweet corn swimming in a creamy, flavorful broth.

What I adore about this chowder is how it warms you up from the inside out. It’s like a cozy hug in a bowl.

Cooking it is a labor of love, but trust me, it’s so worth it! It’s impressive and comforting, and everyone will love it! 

Why You’ll Love This Shrimp Chowder

Comfort Classic: This hearty chowder combines the richness of a New England-style soup with the coastal charm of fresh shrimp. It’s the epitome of comfort food.

Rich Taste: The combination of crispy bacon, tender shrimp, and creamy heavy cream creates a rich and satisfying taste experience.

One-Pot Wonder: Using a single pot means minimal cleanup and more time enjoying yourself!

Crowd-Pleaser: This incredible chowder is simple yet elegant at the same time. Everyone will devour it.

Ingredients

• Medium Shrimp: Sweet, succulent shrimp are the star of this chowder. They cook quickly and add a delicate seafood flavor.
  
• Bacon: It creates a smoky, salty foundation that infuses the entire dish.
  
• Onion, Celery Stalks, Potatoes: This classic trio forms the backbone of any great chowder.
  
• Chicken Broth: It forms the savory liquid base that ties everything together.
  
• Milk and Heavy Cream: The combination provides richness without being too heavy.
  
• Corn Kernels: Sweet pops of golden goodness add texture and natural sweetness.
  
• Butter: It adds silky richness and helps create that signature chowder mouthfeel. It’s the secret to a truly luxurious soup.
  
• All-Purpose Flour: It works with butter to create a roux that thickens the chowder to a perfect, velvety consistency.
  
• Seasonings: Old Bay brings classic seafood flavor. Garlic powder adds depth. Salt and pepper balance and enhance all other flavors.
  
• Fresh Parsley: The perfect finishing touch that makes the whole dish come alive.

How to Make Shrimp Chowder

This chowder takes a little time, but the end result is to die for! 

1. Cook the bacon. In a large pot over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.

2. Sauté the vegetables. Add the diced onion and chopped celery to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

3. Make the roux. Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste.

4. Add the liquids and potatoes. Gradually whisk in the chicken broth and milk, breaking up any lumps. Add the cubed potatoes, Old Bay seasoning, and garlic powder.

5. Let it simmer. Bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.

6. Cook the shrimp and corn. Stir in the shrimp and corn kernels. Simmer for 3-5 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.

7. Finish with the cream and butter. Stir in the heavy cream and butter, letting the butter melt and the soup heat through for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.

8. Serve. Ladle the soup into bowls and garnish with the crispy bacon bits and fresh parsley.

Tips for the Best Shrimp Chowder

Try these tried-and-true tips for the very best shrimp chowder.

• Shrimp size matters. Adjust the cooking time based on the size of the shrimp. Larger shrimp may take an extra minute or two to cook through.
  
• Pick the perfect potatoes. Choose the right type of potatoes. Yukon gold potatoes will hold their shape better, while russet potatoes will break down and give a thicker texture.
  
• Thicken it up. For a thicker chowder, mash some of the potatoes against the side of the pot with a spoon to release their starch.
  
• No Old Bay? If you don’t have Old Bay seasoning, use a combination of paprika, celery salt, and a pinch of cayenne to add a similar flavor.
  
• Have fun and experiment. Consider adding other ingredients like diced bell peppers, chopped carrots, or a splash of white wine to create different variations of the chowder.
  
• Make it a true feast. Serve the shrimp chowder with crusty bread, oyster crackers, or a side salad. 

How to Store

If you have leftover chowder, here’s the best way to keep it fresh.

To Store: Transfer the cooled chowder to an air-tight container and refrigerate for up to 3 days. Freezing this chowder isn’t recommended, as the cream-based broth will separate, and the shrimp will become rubbery when thawed.

To Reheat: Warm the chowder slowly over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Microwave individual portions in 30-second intervals, stirring between each interval, until heated through.

Shrimp Chowder

Course: Main CourseCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

510

kcal

This creamy shrimp chowder is full of so much goodness! It’s packed with tender shrimp, potatoes, and corn in a luxurious broth.

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Ingredients

• 6 slices bacon, diced

• 1 medium onion, diced

• 2 celery stalks, chopped

• 3 medium potatoes, peeled and cubed

• 2 cups chicken broth

• 2 cups milk

• 1 pound medium shrimp, peeled and deveined

• 1 cup corn kernels (fresh or frozen)

• 1/2 cup heavy cream

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon Old Bay seasoning

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

Instructions

• In a large pot over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
• Add the diced onion and chopped celery to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste.
• Gradually whisk in the chicken broth and milk, breaking up any lumps. Add the cubed potatoes, Old Bay seasoning, and garlic powder.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
• Stir in the shrimp and corn kernels. Simmer for 3-5 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.
• Stir in the heavy cream and butter, letting the butter melt and the soup heat through for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls and garnish with the crispy bacon bits and fresh parsley.

Notes

• If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon to release their starch.
• Medium shrimp are ideal, but you can use larger shrimp—just adjust the cooking time accordingly. Large shrimp may take an extra minute or two to cook through.
• Yukon gold or russet potatoes work well for this recipe. Russets will break down more, giving a slightly thicker texture, while Yukon golds will hold their shape better.
• If you don’t have Old Bay seasoning, a combination of paprika, celery salt, and a pinch of cayenne will add a similar flavor.

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