This Shrimp & Potato Chowder is a cozy bowl of goodness! With tender shrimp, creamy potatoes, and a sprinkle of herbs, it’s both hearty and satisfying.
It’s like a warm hug on a chilly day! I love serving it with crunchy bread for dipping. Trust me, you’ll want to soak up every last drop of that delicious broth!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star! If you’re short on fresh, frozen shrimp works well too. Just make sure they’re thawed before cooking. You can use any size shrimp, but I’d suggest medium for the best bite.
Potatoes: I recommend using Yukon Gold or Russet potatoes for their creamy texture. If you prefer a lower-carb option, try cauliflower or sweet potatoes, but cook times may vary.
Broth: Seafood broth adds depth to the chowder. If you don’t have it, chicken broth is a great substitute. For a vegetarian version, vegetable broth works too, but you may want to boost flavors with a bit more seasoning.
Heavy Cream: This adds richness! If you’re looking for a lighter version, use half-and-half or a plant-based alternative like coconut milk, but it may change the flavor slightly.
Spices: Paprika and thyme bring warmth and flavor. If you don’t have them, consider using Italian seasoning or a pinch of cayenne for some heat.
How Do You Achieve the Perfect Chowder Consistency?
Getting that smooth, creamy chowder is key! Start by sautéing the vegetables to build flavor, then follow these steps:
- Use a mix of whole potatoes and blended potatoes for a chunky yet creamy texture.
- After simmering, blend a portion of the chowder to thicken it up. This creates a velvety base without losing all the potato pieces.
- Add the cream at the end to keep it rich and prevent curdling.
For best results, don’t overcook the shrimp. They only need a few minutes until they’re pink and cooked through. Enjoy your chowder with some crusty bread for the perfect meal!
How to Make Shrimp & Potato Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb medium shrimp, peeled and deveined
- 3 large potatoes, peeled and diced into chunks
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Shrimp & Potato Chowder will take about 30 minutes to prepare and cook. You’ll spend approximately 10 minutes prepping your ingredients and another 20 minutes stirring and cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil and butter over medium heat. Once it’s melted and hot, add the chopped onion, garlic, and diced carrot. Sauté until everything is softened and aromatic, about 5 minutes. This step really builds flavor in the chowder!
2. Add Spices and Potatoes:
Next, stir in the paprika and dried thyme, letting them cook for another minute. This helps release those delicious aromas! Now, add in the diced potatoes and pour in the broth. Bring the mix to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, which should take about 15 minutes.
3. Blend for Creaminess:
To create that perfect chowder texture, take about 2 cups of the cooked potatoes and broth. You can blend this slightly in a blender or use a potato masher to mash it up—it’ll help thicken your chowder! Return this mixture to the pot.
4. Add Cream and Shrimp:
Now it’s time to stir in the heavy cream and season the chowder with salt and pepper to your taste. Then, carefully add the shrimp and cook until they turn pink and opaque, which will take about 3 to 5 minutes. Be careful not to overcook the shrimp or they can become tough!
5. Final Touches:
Taste your chowder and adjust the seasoning if needed. When you’re ready, ladle the chowder into bowls, garnish with fresh chopped parsley, and serve hot with some crusty bread or crackers for dipping. Enjoy your comforting bowl of chowder!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp is a great option. Just make sure to thaw them properly by leaving them in the fridge overnight or running them under cold water for a few minutes before adding them to the chowder.
Can I Make This Chowder Dairy-Free?
Yes, you can! Substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will still give you a creamy texture and delicious flavor, while keeping it dairy-free!
How Long Can I Store Leftover Chowder?
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove over low heat, stirring occasionally to prevent it from sticking.
Can I Add Other Vegetables?
Definitely! Feel free to get creative and add other vegetables like corn, celery, or bell peppers. Just make sure to adjust the cooking times accordingly to ensure everything is tender and cooked through.