Description
A comforting and creamy shrimp chowder packed with fresh vegetables, tender potatoes, and succulent shrimp simmered in a flavorful broth and finished with rich heavy cream and fresh parsley.
Ingredients
Scale
Vegetables and Herbs
- 1 medium carrot, diced
- 1 small onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Wet Ingredients
- 1 tablespoon unsalted butter
- 3 1/2 cups vegetable broth
- 1 cup heavy cream
Protein
- 1 pound raw shrimp, peeled and deveined
Other
- 2 medium russet potatoes, peeled and diced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced carrots, onion, celery, and minced garlic. Sauté until the onions become translucent, about 5 minutes, to develop the base flavor for the chowder.
- Add Seasonings and Broth: Stir in the bay leaves, dried thyme, salt, black pepper, and vegetable broth. Add the peeled and diced potatoes, then bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to low and simmer the chowder until the potatoes are tender, about 15 minutes. Add a bit more broth during cooking if needed to maintain desired consistency.
- Cook Shrimp: Add the raw shrimp to the pot and cook for about 5 minutes until the shrimp turn pink and opaque, signaling they are fully cooked.
- Finish with Cream and Herbs: Stir in the heavy cream and heat through gently. Remove the pot from the heat and stir in the chopped fresh parsley. Adjust seasoning with additional salt if necessary before serving.
Notes
- Use fresh shrimp for the best texture and flavor, but frozen can be substituted if thawed properly.
- You can substitute the heavy cream with half-and-half for a lighter chowder.
- Add a splash of white wine when adding broth for additional depth of flavor, if desired.
- For a thicker chowder, mash some of the cooked potatoes before adding shrimp.
- Bay leaves should be removed before serving as they are not edible.
