Shrimp Chowder Recipe: Making Shrimp Chowder From Scratch
Written by MasterClass
Last updated: Jul 6, 2024 • 3 min read
A large pot of creamy shrimp chowder is a welcome sight on frigid days and nights. Learn how to make this staple seafood chowder your own.
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What Is Shrimp Chowder?
Shrimp chowder is a thick, hearty soup featuring bites of shrimp and tender potatoes in a creamy mixture of stock, milk, and cream. Traditional chowder recipes feature seafood ingredients—like shrimp (featured in this recipe), clams, or fish—while others forgo seafood in favor of vegetables or starches, like corn. Common chowders include New England clam chowder, potato chowder, fish chowder, and corn chowder.
4 Tips for Making Shrimp Chowder
Here’s how to make a dynamic shrimp chowder that’s even better on day two.
- 1. Prepare the shrimp. You can make shrimp chowder with fresh, frozen, raw, or precooked shrimp. Thaw frozen shrimp in the refrigerator the night before you plan to make the chowder. Add precooked shrimp as the very last step, just allowing shrimp to warm through and absorb the flavors (cooking any longer can yield a rubbery texture). If you have smaller shrimp, you can roughly chop or leave them whole, as you prefer; cut any particularly large shrimp into one-inch pieces before adding to chowder.
- 2. Choose the right potato. Much of a seafood chowder’s indelible creaminess comes from potatoes, and for that, you’ll want Russets. These fluffy, starchy potatoes thicken the stock better than Yukon Golds or red potatoes as they cook and leave behind enough of a bite to complement the shrimp.
- 3. Add spices. Add spice and heat to shrimp chowder with blends like Old Bay seasoning, Cajun seasoning, or curry powder.
- 4. Make shrimp stock. For extra shrimp flavor, use shrimp shells to make a simple shrimp stock. Simply simmer the shells in a large pot of boiling water for thirty minutes, then strain out the shells.
How to Store Shrimp Chowder
Store shrimp chowder in an airtight container in the refrigerator for three to four days. Reheat on the stovetop over medium-low heat, adding water if needed to loosen up the consistency.
Shrimp Chowder Recipe
makes
prep time
10 mintotal time
45 mincook time
35 minIngredients
- 1
In a large stock pot or large, heavy-bottomed pot like a Dutch oven, cook lardons over medium heat until fat has rendered and edges are crispy.
- 2
Add chopped onions, garlic, celery, Old Bay seasoning, and red pepper flakes to the bacon fat, and season with salt and pepper. Sauté until onions are soft and translucent.
- 3
Add potatoes, stock, milk, and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender and falling apart, about 15 minutes.
- 4
Use a spider strainer to remove most of the solids from the pot, and set them aside in a separate bowl. Remove and discard the bay leaf and thyme.
- 5
Use an immersion blender to purée the cooking liquid until smooth. (Alternatively, let the liquid cool slightly, then transfer it to a high-speed, heat-safe blender, then return it to the pot.) Add the strained solids, along with the chopped shrimp, back to the pot.
- 6
Add the heavy cream, and bring to a simmer. Cook until shrimp are pale pink and cooked through, just a few minutes. Taste and adjust the seasoning with salt and pepper as needed.
- 7
In a small saucepan, brown the butter, swirling occasionally to prevent scorching. Add the corn kernels and paprika, and season with salt and pepper. Sauté until kernels are soft and begin to take on color, about 5 minutes.
- 8
Ladle chowder into serving bowls. Garnish with chopped chives and buttered corn, and serve.
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