If you like shrimp and hearty soups, you’re going to love a big bowl of Shrimp Chowder.
As a seafood lover, one of my favorite soups has always been clam chowder. However, when it comes down to types of seafood, I’ve always preferred shrimp to clams. They’re also a lot easier to find. That’s why I was surprised how long it took me to realize that instead of making clam chowder, it would be just as easy to make shrimp chowder. Most of the ingredients are the same, as both have lots of potatoes and vegetables. But by replacing clams with shrimp, the soup has a distinct flavor that I actually prefer.
In some ways, you almost can’t tell the difference between clam chowder and shrimp chowder. Both are thick and creamy, for example. Also, both have a swirl of potatoes and vegetables swimming in the broth with bay leaves, thyme, and other herbs influencing the flavor. However, the flavor of the shrimp in the soup is unmistakable. Since you are putting raw shrimp into the soup after all of the other ingredients have had a chance to cook, the shrimp comes out pink, plump, and cooked to perfection, which is why all shrimp lovers are bound to enjoy this recipe.
Of course, no matter how good the soup is, most people still want to add a few crackers. Personally, I think Seasoned Oyster Crackers do wonders for shrimp chowder. You may also want to try homemade Flax Seed Crackers in your soup. Finally, I know a recipe for Homemade Ritz Crackers that are perfect for just about any type of soup.
Is Shrimp Chowder Healthy?
This chowder is cream-based, which isn’t especially healthy. With so many vegetables in the soup, however, shrimp chowder does have some nutritional benefits. Vegetables like carrots, onions, and celery all provide various vitamins and minerals. The russet potatoes also provide fiber and potassium, and shrimp is a good source of protein. Health-wise, the biggest concerns are the fat and calories added by the heavy cream, and the sodium in the vegetable broth. However, if you use 2% milk instead of cream and low-sodium broth, you can reduce those concerns and make shrimp chowder a little healthier – but keep in mind that ditching the cream might change the thickness of the soup a bit.
Make Your Chowder More Creamy and Flavorful
If you prefer your chowder to be a little thicker and creamier, try adding cheese. Adding cubes of Brie or other spreadable cheeses can give shrimp chowder a creamier texture while also adding a cheesy flavor. Speaking of flavor, some people prefer adding additional spices and herbs to shrimp chowder. Feel free to add in some Old Bay, Italian, or Cajun seasonings if you want a little extra flavor. You might also consider adding dill or green onions to top off the soup.
How to make ahead and store
Leftover shrimp chowder should cool completely and then be stored in an airtight container. In the fridge, it will stay good for up to 3 days.
Serving Suggestions
Chowder is a heavier soup, so it’s always good to pair it with a nice salad. For shrimp chowder, in particular, I suggest a classic Caesar Salad. Of course, seafood lovers may want to double down and prepare a Salmon Caesar Salad. You can also complement this soup with Garlic Toast or Air-Fryer Biscuits.
Meanwhile, for shrimp lovers who don’t necessarily love soup and want to try something different, I recommend making a Shrimp Stir-Fry or Hawaiian Garlic Shrimp instead.
Ingredients
- 1 tablespoon unsalted butter
- 1 medium carrot diced
- 1 small onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 3 1/2 cups vegetable broth
- 2 medium russet potatoes peeled and diced
- 1 pound raw shrimp peeled and deveined
- 1 cup heavy cream
- 1/4 cup fresh parsley chopped
Instructions
- Melt butter in a large pot over medium heat. Add carrots, onion, celery, and garlic. Sauté until onions are translucent, about 5 minutes.
- Stir in bay leaves, thyme, salt, pepper, and vegetable broth. Add diced potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes, adding a bit more broth during cooking if needed.
- Add shrimp to the pot and cook until they are pink and opaque, about 5 minutes.
- Stir in heavy cream and heat through. Remove from heat and stir in chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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