Creamy Shrimp Chowder
This creamy shrimp chowder gets its body from a real roux and Yukon Gold potatoes, loaded with sweet corn, smoky bacon, and tender shrimp for a cozy seafood dinner ready in about 55 minutes.
Equipment
- Dutch oven or large soup pot - 5 to 6 quarts, heavy-bottomed
- Chef's knife - sharp, for dicing vegetables and prepping shrimp
- Cutting board - ideally one kept for raw seafood
- Wooden spoon - for stirring the roux
- Whisk - for working the stock into the flour
- Slotted spoon - for lifting out the crisp bacon
- Soup Ladle - for serving
- Immersion blender - (optional) if you like a thicker, partly blended chowder
Ingredients
- 1.5 lb large raw shrimp - 680 g, peeled and deveined, tails removed (reserve shells if you have them)
- 4 slices thick-cut bacon - about 4 oz / 115 g, chopped
- 3 tbsp unsalted butter - 45 g
- 1 medium yellow onion - about 1 cup / 150 g, diced
- 2 stalks celery - about 3/4 cup / 90 g, diced
- 1 medium red bell pepper - about 1 cup / 150 g, diced
- 3 cloves garlic - minced
- 1/4 cup all-purpose flour - 30 g
- 4 cups seafood stock - 950 ml, or chicken stock
- 1.5 lb Yukon Gold potatoes - 680 g, peeled and cut into 1/2-inch (1 cm) cubes
- 1.5 cups corn kernels - 225 g, fresh or frozen
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme - or 1 tbsp fresh thyme leaves
- 1 cup heavy cream - 240 ml
- 1 cup whole milk - 240 ml
- 2 tbsp dry sherry - 30 ml, optional
- hot sauce - to taste, optional
- salt and black pepper - to taste
For Garnish
- 2 tbsp fresh parsley - chopped, for garnish
- 2 green onions - sliced, for garnish, optional
Instructions
- Set a large Dutch oven over medium heat and add the chopped bacon. Cook, stirring now and then, until the pieces are browned and crisp, about 6 to 8 minutes.
- Lift the bacon out with a slotted spoon and set it on a paper towel. Pour off all but about 1 tablespoon of the bacon fat, leaving that behind for flavor.
- Add the butter to the pot with the reserved bacon fat and let it melt. Stir in the diced onion, celery, and red bell pepper and cook over medium heat until softened and just starting to color, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring so it does not scorch.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and the mixture looks like wet sand.
- Pour in the seafood stock a little at a time, whisking after each addition to keep it smooth. Keep whisking until the liquid is lump-free and starts to thicken slightly.
- Add the cubed Yukon Gold potatoes, Old Bay, smoked paprika, and thyme. Bring the pot to a gentle simmer, then lower the heat to keep it there. Cook uncovered for 15 to 18 minutes, until the potatoes are fork-tender, stirring occasionally so nothing sticks to the bottom.
- Stir in the corn kernels, heavy cream, and whole milk. Add the dry sherry now if you are using it. Warm everything gently for about 5 minutes, keeping the heat low so the chowder never boils.
- Slide the raw shrimp into the pot and stir to submerge them. Simmer for just 3 to 4 minutes, until the shrimp turn pink and opaque and curl loosely. Pull the pot from the heat as soon as they are done so they stay tender.
- Taste and adjust with salt, black pepper, and a few dashes of hot sauce if you like heat. Stir most of the crisp bacon back in, saving some for the top. Ladle into bowls and finish with the reserved bacon, chopped parsley, and sliced green onions.
Notes
- Choose the right potato: Yukon Gold potatoes hold their edges far better than russets, which tend to dissolve into mush by the time the shrimp are done.
- Save the shells: Keep the shrimp shells and simmer them in the stock for ten minutes before straining to deepen the seafood flavor more than any seasoning.
- Do not overcook the shrimp: Three to four minutes is plenty, and residual heat finishes them even after the pot is off the burner.
- Keep the dairy below a boil: Once the cream and milk go in, hold the chowder at a bare simmer to stop it from curdling.
- Thicken naturally if needed: Smash a few cooked potato cubes against the side of the pot for a heartier texture without more flour.
- Season at the end: Bacon, stock, and Old Bay all carry salt, so wait until the shrimp are in before adjusting.
- Add a bright finish: A small squeeze of lemon or a splash of hot sauce cuts the richness and wakes everything up.
- Storage: Cool the chowder, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring often, until just steaming.
- Freezing is not ideal: Cream-based chowders tend to separate and the shrimp turn rubbery once thawed. Freeze the base without the cream and shrimp instead, then add both fresh when reheating.
- Loosen as needed: Leftovers thicken in the fridge, so stir in a splash of milk or stock when warming.
Nutrition
Serving: 1BowlCalories: 480kcalCarbohydrates: 32gProtein: 30gFat: 27gSaturated Fat: 14gCholesterol: 230mgSodium: 980mgFiber: 3gSugar: 6g
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