Teresa's Recipes
Creamy Shrimp Chowder
Dive into a warm bowl of this creamy shrimp chowder that captures the essence of coastal cuisine. With plump, succulent shrimp swimming in a velvety broth enriched with butter, fresh vegetables, and a hint of sweetness from corn, this chowder is perfect for chilly evenings. Each spoonful of this comfort dish offers a delightful blend of flavors and textures, making it an irresistible meal that pays homage to the rich maritime traditions of New England.
Ingredients
- 2 tablespoons Butter
- 1, diced Onion
- 2 stalks, diced Celery
- 1, diced Carrot
- 2 cloves, minced Garlic
- 2 cups, diced Potatoes
- 4 cups Chicken broth
- 1 cup, frozen or fresh Corn
- 1 cup Heavy cream
- 1 pound, peeled and deveined Shrimp
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 360
- Fat: 20g
- Carbs: 30g
- Protein: 22g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
- Using an immersion blender, blend about half of the soup until smooth to create a creamy texture. If using a regular blender, blend in batches and return the smooth mixture to the pot.
- Return the blended soup to the pot and add the corn, heavy cream, and shrimp. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Season the chowder with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh parsley before serving.
Tips
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
- Feel free to substitute the shrimp with crab or lobster for a luxurious twist.
- You can also add diced bell peppers or leeks for extra flavor.