Description
A comforting bowl of shrimp chowder featuring a creamy broth, fresh vegetables, and tender shrimp, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 2 medium russet potatoes, peeled and diced
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 pound raw shrimp, peeled and deveined
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat.
- Add the onion, celery, and carrot; cook for 5 to 7 minutes until soft.
- Stir in the garlic and cook for 1 more minute.
- Sprinkle the flour over the veggies and stir for 2 minutes to create a roux.
- Gradually pour in the broth, stirring to prevent lumps, and bring to a gentle boil.
- Add the diced potatoes, corn, Old Bay seasoning, thyme, salt, and pepper. Reduce heat and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Add the shrimp and simmer for 3 to 5 minutes until they turn pink.
- Stir in the cream and milk, warming through without boiling.
- Adjust seasoning if necessary, and garnish with parsley before serving.
Notes
For an extra flavor boost, use seafood broth instead of chicken broth. Avoid overcooking the shrimp to maintain their tenderness.