Delicious Creamy Shrimp and Potato Chowder Recipe

There’s something so comforting about a warm bowl of chowder, isn’t there? Whether you’re reminiscing about family gatherings or simply looking for a cozy dinner, this Creamy Shrimp & Potato Chowder is sure to hit the spot. It’s quick, easy, and oh-so-memorable – the perfect dish to warm your heart and fill your belly.

Why You’ll Love Creamy Shrimp & Potato Chowder 🍤🥔

• Fast: You can have the main components prepped and simmering in about 30 minutes.
• Easy: This recipe is straightforward; even if you are a beginner, you will master it with ease.
• Giftable: This chowder travels well, making it a wholesome meal to share with friends or family.
• Crowd-pleasing: Even those who aren’t usually fans of seafood will find this creamy chowder irresistible!

Ingredients

• 1 pound shrimp, peeled and deveined: Fresh or frozen shrimp work beautifully here.
• 2 cups potatoes, diced: I love using Yukon Gold for their creamy texture.
• 1 cup onion, chopped: Onions add a lovely sweetness when sautéed.
• 2 cloves garlic, minced: Garlic is always a must for flavor!
• 4 cups chicken broth: Homemade or store-bought, both are great choices.
• 1 cup heavy cream: This gives the chowder its rich creaminess.
• 1 cup corn (fresh or frozen): Sweet corn adds a nice pop of flavor.
• 2 tablespoons butter: For sautéing the veggies to perfection.
• 1 teaspoon salt: Season to taste!
• 1/2 teaspoon black pepper: A touch of spice to balance the richness.
• 1 teaspoon paprika: This adds a lovely smoky flavor.
• 1 tablespoon fresh parsley, chopped (for garnish): Fresh herbs brighten up the dish.

How to Make Creamy Shrimp & Potato Chowder 🍤🥔

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent.
2. Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Stir in the corn, shrimp, heavy cream, salt, black pepper, and paprika. Cook for an additional 5-7 minutes, or until the shrimp are cooked through and pink.
4. Remove from heat and garnish with fresh parsley before serving.

Substitutions & Additions

If you’re missing an ingredient or want to switch things up, here are some great ideas:

• Swap shrimp for crab or scallops for a different seafood twist.
• Use vegetable broth instead of chicken for a vegetarian version.
• Add diced bell peppers or carrots for extra veggies.
• For a spicier kick, toss in some diced jalapeños or a dash of hot sauce.

Tips for Success

To ensure your chowder turns out perfectly, keep these tips in mind:

• Don’t overcook the shrimp; they should be pink and just cooked through.
• Prep your ingredients ahead of time to make the cooking process smoother.
• If you find the chowder too thick, feel free to add a little extra chicken broth or water.

How to Store Creamy Shrimp & Potato Chowder 🍤🥔

Leftovers? Yes, please! To store your chowder, place it in an airtight container in the refrigerator. It will keep for about 3-4 days. If you want to freeze it, I recommend leaving out the shrimp, as they can become tough when thawed. Instead, freeze the base of the chowder and add fresh shrimp when you reheat it.

FAQs

• Can I make this chowder ahead of time? Absolutely! It can be made a day in advance; just reheat gently.
• Can I use canned shrimp? While fresh or frozen is best, canned shrimp can work in a pinch!
• How do I thicken the chowder? If you prefer a thicker chowder, you could add a cornstarch slurry or reduce the amount of broth.

I hope you enjoy making and savoring this Creamy Shrimp & Potato Chowder as much as I do. It’s a warm hug in a bowl! Don’t forget to follow our Pinterest for more delicious recipes!

Creamy Shrimp & Potato Chowder

This Creamy Shrimp & Potato Chowder is a comforting, quick, and easy dish perfect for cozy dinners and gatherings. It's packed with flavor and sure to warm your heart.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 1 lb shrimp peeled and deveined
• 2 cups potatoes diced, preferably Yukon Gold
• 1 cup onion chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn fresh or frozen
• 2 tbsp butter for sautéing
• 1 tsp salt to taste
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp fresh parsley chopped, for garnish

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent.
2. Step 2: Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Step 3: Stir in the corn, shrimp, heavy cream, salt, black pepper, and paprika. Cook for an additional 5-7 minutes, or until the shrimp are cooked through and pink.
4. Step 4: Remove from heat and garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. For freezing, leave out the shrimp, as they can become tough when thawed.