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Creamy Shrimp Chowder with Toasted Bread

This Creamy Shrimp Chowder is not only delicious, but it's also incredibly easy to whip up, making it perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Shrimp Chowder
  • 1 lb shrimp peeled and deveined
  • 4 cups seafood or vegetable broth
  • 1 cup heavy cream
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes diced
  • 1 cup corn fresh or frozen
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Bread for toasting

Equipment

  • Large Pot
  • Toaster

Method
 

  1. Step 1: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent and fragrant.
  2. Step 2: Next, toss in the diced potatoes. Cook these for about 5 minutes, stirring occasionally to keep them from sticking.
  3. Step 3: Pour in your seafood or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
  4. Step 4: Now, it’s time to add the corn and shrimp. Cook until the shrimp turn pink and are cooked through, roughly 5 minutes.
  5. Step 5: Reduce the heat to low and stir in the heavy cream. Add the dried thyme, along with salt and pepper to taste. Heat everything through, but be careful not to let it boil!
  6. Step 6: While your chowder is warming up, toast your bread slices until they are golden brown and crispy.
  7. Step 7: Serve your chowder hot, garnished with fresh parsley, alongside the toasted bread. Enjoy every comforting spoonful!

Notes

Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it slowly over low heat to avoid curdling the cream.