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Shrimp Chowder Recipe

Shrimp Chowder

Wholesome Cove
This creamy shrimp chowder comes together in just 30 minutes, making it the perfect weeknight comfort meal that's impressive enough for entertaining. Built on a smoky bacon-and-butter base with tender Yukon Gold potatoes, aromatic vegetables, and a luxurious cream broth, this New England-inspired recipe delivers restaurant-quality flavor with minimal effort. Perfectly cooked shrimp are added at the very end to ensure they stay tender and sweet in every spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven - 6-8 quart capacity recommended
  • Sharp chef's knife
  • Cutting board - Use separate boards for vegetables and seafood
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Ladle - For serving
  • Small bowl - For mixing flour slurry if needed
  • Slotted spoon - For transferring bacon
  • Microplane grater - (optional) For finely grating garlic

Ingredients
  

  • 1.5 lbs large shrimp - 680g, peeled and deveined; fresh or fully thawed frozen, patted dry
  • 4 strips thick-cut bacon - chopped into ½-inch pieces
  • 2 tbsp butter - 30g; plus bacon fat from cooking
  • 1 large yellow onion - diced into ¼-inch pieces
  • 3 celery stalks - diced into ¼-inch pieces
  • 2 medium carrots - diced into ¼-inch pieces
  • 4 garlic cloves - minced or finely grated
  • 3 medium Yukon Gold potatoes - about 1.5 lbs / 680g, peeled and diced into ½-inch cubes
  • 0.25 cup all-purpose flour - 30g; for thickening the chowder
  • 3 cups seafood stock - 720ml; or substitute chicken broth
  • 1 cup whole milk - 240ml; cold from the refrigerator
  • 1 cup heavy cream - 240ml; cold from the refrigerator; do not substitute with half-and-half
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 1 tsp salt - plus more to taste
  • 0.5 tsp black pepper - plus more to taste

For Garnish

  • 2 tbsp fresh parsley - chopped
  • reserved crispy bacon - from cooking; crumbled over each bowl

Instructions
 

  • Pat shrimp dry, season lightly with salt and pepper, and refrigerate until needed. Dice onion, celery, and carrots into ¼-inch pieces; cube potatoes into ½-inch pieces and place in cold water to prevent browning. Mince garlic and chop bacon.
  • In a large Dutch oven over medium heat, cook bacon for 6–8 minutes until crispy and fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate; leave fat in the pot (pour off excess if more than 2 tablespoons).
  • Add butter to the bacon fat and melt over medium heat, then add onion, celery, and carrots; cook 5–6 minutes until softened. Stir in garlic, thyme, smoked paprika, and cayenne for 1 minute until fragrant.
  • Sprinkle flour over the vegetables and stir continuously for 2–3 minutes until all vegetables are coated and the raw flour smell is gone.
  • Drain the potatoes and add to the pot; slowly pour in the seafood stock while stirring constantly to prevent lumps, then add bay leaves. Bring to a boil, then reduce to medium-low and simmer 12–15 minutes until potatoes are fork-tender.
  • Reduce heat to low, then slowly stir in the cold milk followed by the heavy cream; heat for 3–4 minutes until steaming but not boiling. Season with salt and pepper to taste.
  • Add seasoned shrimp and stir gently; cook 3–4 minutes until shrimp are pink, opaque, and curled into a loose C-shape. Remove and discard bay leaves.
  • Taste and adjust seasoning, then ladle into bowls and garnish with reserved crispy bacon and fresh parsley. Serve immediately with crusty bread.

Notes

  • Don't overcook the shrimp: Shrimp cook in just 3–4 minutes. Remove from heat as soon as they turn completely pink and curl into a C-shape to avoid a rubbery texture.
  • Use cold dairy: Adding cold milk and cream to the hot soup helps prevent curdling and a grainy texture.
  • Choose Yukon Gold potatoes: They hold their shape well and add a buttery quality. Russets can get too starchy and fall apart.
  • Adjust thickness: Too thick? Add a splash of stock or milk. Too thin? Stir in a slurry of 1 tbsp flour + 2 tbsp cold water and simmer 3–4 minutes.
  • Bacon substitute: Skip bacon and use 3 tbsp butter instead, or swap in diced ham or turkey bacon for a different flavor profile.
  • Make-ahead tip: Prepare the chowder base through the dairy step up to 2 days ahead; refrigerate. Reheat gently and add shrimp just before serving.
  • Storage: Cool completely and refrigerate in an airtight container for up to 3–4 days. Reheat over medium-low heat; do not boil. Freezing is not recommended as the cream base may separate.
  • Variations: Add 2 cups corn kernels with the potatoes for corn-shrimp chowder, or substitute 1 cup coconut milk for the heavy cream and add 1 tsp curry powder for a Thai-inspired twist.
  • Seafood stock tip: If seafood stock isn't available, use chicken broth or dissolve a lobster or seafood bouillon concentrate in water for deeper flavor.
  • Season in stages: Add salt gradually throughout cooking rather than all at once at the end to build layered flavor and prevent over-salting.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 24gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 215mgSodium: 680mgPotassium: 620mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 18mgCalcium: 12mgIron: 15mg
Keyword 30 minute soup, creamy seafood soup, easy weeknight dinner, New England chowder, shrimp chowder
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