Shrimp Chowder

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Growing up, I was definitely not a chowder person. I think it was because one time I had a few sips of Campbell's clam chowder, and it didn't sit well with me. And since then, I have completely avoided chowders.

That was until I gave shrimp chowder a try, and it completely changed what I think about chowders. They definitely don't have to be overly chunky and plain. This chowder recipe is packed with flavor and loads of buttery shrimp (and it's not too rich or creamy).

We enjoyed this recipe for New Years this year. On my side of the family, we always had seafood for New Years and typically we would have shrimp cocktail. But I wanted to change it up a little, while keeping the shrimp that I love. Shrimp chowder is a simple way to change things up.

What is the Difference Between Chowder and Bisque?

This was my first thought when deciding to venture into the world of chowder again. Both soups are French and creamy, but the similarities end there. Traditional bisque recipes used seafood shells to thicken the soup. Nowadays, rice is often used instead.

Compared to Bisque, which is typically a smooth, blended texture, chowder contains chunks of vegetables (typically potatoes) and seafood.

What You Will Need:

2 cloves garlic minced

½ medium onion

1 tbsp butter

2 medium russet potatoes cut into 1 cm cubes

1 lb shrimp uncooked

2 cups seafood stock

2 cups heavy cream

1 cup whole milk

1 tsp thyme

1 tsp Cajun seasoning

1.5 tsp salt

½ cup white wine

1 bunch parsley chopped, for garnish

½ cup grated parmesan cheese for garnish

How to Make Shrimp Chowder:

Warm the dutch oven on the stove top on medium heat.

Add the butter and shrimp to the pot and cook until the shrimp is pink (about 5-10 minutes).

Remove the shrimp and set aside. Add the garlic, and onion to the dutch oven and sauté until translucent.

Meanwhile, peel and devein the shrimp. Set aside.

Add the seafood stock, cream, milk, salt, thyme, and Cajun seasoning to the pot. Stir and bring to a boil.

Once the pot is boiling, add in the potatoes and cook for 10 minutes or until the potatoes can be easily pierced with a fork.

Next, bring the soup back down to a simmer and add in the white wine and shrimp. Stir and simmer for 2-3 minutes.

Serve the soup into bowls and top with parsley and parmesan cheese.

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