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A warm bowl of creamy Shrimp Chowder loaded with potatoes and bacon, garnished with fresh chives, served with bread.

Creamy Coastal Shrimp Chowder

A rich and comforting shrimp chowder, loaded with tender shrimp, potatoes, corn, and savory vegetables in a creamy, flavorful broth. Perfect for a cozy meal any time of year.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder Base
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 cup Yellow Onion finely diced
  • 2 stalks Celery finely diced
  • 2 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth or vegetable broth for a lighter flavor
  • 2 cups Russet Potatoes peeled and diced into 1/2-inch cubes
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Salt or to taste
For the Shrimp and Finish
  • 1 lb Large Shrimp peeled, deveined, tails removed
  • 1 cup Frozen Corn
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Dutch Oven or Stockpot
  • Cutting Board
  • Sharp Knife
  • Ladle
  • Whisk

Method
 

Prepare the Base
  1. In a large Dutch oven or stockpot, melt the butter with olive oil over medium heat. Add diced onion and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to create a roux. This will thicken the chowder.
  3. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then add the diced potatoes, Old Bay seasoning, dried thyme, and black pepper. Season with 1/2 tsp salt.
  4. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Finish the Chowder
  1. Stir in the whole milk and heavy cream. Increase heat slightly and bring the chowder to a gentle simmer (do not boil). Add the peeled shrimp and frozen corn.
  2. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
  3. Taste the chowder and adjust salt and pepper if needed. Ladle hot chowder into bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread if desired.

Notes

For an extra layer of flavor, you can add 1/4 cup of dry white wine after cooking the garlic and before adding the flour. Let it reduce by half before proceeding. Leftover shrimp chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, adding a splash of milk or broth if it's too thick. Freezing is not recommended as the dairy may separate.