Description
A comforting shrimp chowder that brings back childhood memories, combining fresh seafood with rich creaminess for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 2 medium russet potatoes, peeled and diced
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 pound raw shrimp, peeled and deveined, cut in halves or thirds if large
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat.
- Add the onion, celery, and carrot; cook for 5 to 7 minutes until soft and fragrant.
- Stir in the garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to create a light roux.
- Pour in the broth slowly, stirring continuously to avoid lumps; bring to a gentle boil.
- Add the potatoes, corn, Old Bay seasoning, thyme, salt, and pepper; reduce heat to a simmer for 15 to 20 minutes.
- Gently add the shrimp and simmer for 3 to 5 minutes until pink.
- Stir in the heavy cream and milk; warm through without boiling.
- Taste and adjust seasoning if necessary; finish with parsley.
Notes
For extra flavor, add lemon juice before serving. Use fresh ingredients for best results.
