Shrimp Chowder
This creamy Shrimp Chowder is loaded with tender shrimp, hearty potatoes, and a rich, velvety broth that comes together in under an hour. The ultimate comfort seafood soup for any night of the week.
The Creamiest Shrimp Chowder You Will Ever Make
There is something deeply comforting about a bowl of thick, steaming chowder. And when you swap the clams for plump, sweet shrimp and load it up with golden potatoes, smoky bacon, and a cream broth that coats your spoon just right, you get something truly special. This Shrimp Chowder is the kind of recipe that makes people stop mid-bite, look up, and ask for the recipe.
Whether you are looking for a satisfying shrimp stew recipe for a cold weeknight, a show-stopping bowl for guests, or an easy take on classic seafood soups and chowders, this one delivers every single time. It is hearty, deeply flavorful, and surprisingly simple to pull together in under an hour.
Why This Shrimp Chowder Works So Well
The secret is building flavor in layers. You start by rendering bacon directly in the pot, which leaves behind smoky, savory drippings that flavor everything that follows. Then the aromatics go in, then a quick roux to thicken the broth, and finally the cream and shrimp at the very end so nothing gets overcooked.
A few things that make this version stand out:
- Yukon Gold potatoes hold their shape beautifully and add a naturally buttery flavor
- Old Bay seasoning is the classic backbone of any great seafood soup
- Smoked paprika adds a subtle depth without overpowering the shrimp
- Crispy bacon on top gives every bowl a welcome crunch and saltiness
This recipe also works beautifully as a shrimp chowder crockpot meal. Check the FAQ below for the full slow cooker method.
The right pot makes a real difference when making chowder. A heavy Dutch oven distributes heat evenly and prevents the cream from scorching, which is exactly what you want for silky, smooth results. Using quality seafood broth also elevates the overall depth of flavor far beyond what boxed chicken broth alone can offer.
Choosing the Best Shrimp
For chowder, you want shrimp that are large enough to be noticed in every bite but still cook quickly. Large or extra-large shrimp (21-30 count per pound) are ideal. Here are a few tips for picking the right ones:
- Fresh is best, but high-quality frozen shrimp thawed overnight in the fridge work perfectly well
- Peeled and deveined shrimp saves you significant prep time
- Wild-caught Gulf shrimp tend to have a sweeter, more pronounced seafood flavor than farmed varieties
- Avoid pre-cooked shrimp for this recipe, as they will overcook and become rubbery by the time the chowder is done
Chef's Tip: Add the shrimp during the very last 3 to 4 minutes of cooking. They cook faster than you think. The moment they turn pink and opaque all the way through, they are done. Pull the pot off the heat immediately.
Shrimp Recipes Ideas: Variations to Try
One of the best things about this recipe is how adaptable it is. Once you have the base down, you can make it your own.
Shrimp and Crab Chowder: Add 6 to 8 oz of lump crab meat along with the shrimp for a luxurious shrimp and crab chowder that tastes like something from a waterfront restaurant.
Corn and Shrimp Chowder: Double the corn and add a diced roasted red pepper for a sweeter, more colorful version perfect for summer.
Spicy Cajun Shrimp Chowder: Swap the Old Bay for Cajun seasoning, add a pinch of cayenne, and stir in diced andouille sausage with the bacon for a smoky, fiery Southern twist.
Lighter Version: Replace the heavy cream with half-and-half and use turkey bacon to cut calories without sacrificing too much richness.
How to Serve Shrimp Chowder
Serve this in deep, wide bowls with plenty of toppings. A sprinkle of crispy bacon, fresh chives, and a crack of black pepper make it look as good as it tastes. On the side, crusty sourdough bread or oyster crackers are the classic choices for good reason, perfect for mopping up every last drop of that incredible broth.
For a complete meal, pair it with a simple green salad dressed in a light lemon vinaigrette. The brightness of the salad cuts right through the richness of the chowder.
Ready to dig in? Here is everything you need to make it happen:
Shrimp Chowder
This creamy Shrimp Chowder is loaded with tender shrimp, hearty potatoes, and a rich, velvety broth that comes together in under an hour. The ultimate comfort seafood soup for any night of the week.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined, fresh or thawed from frozen, tails removed
- 4 slices bacon, chopped
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 3 tbsp all-purpose flour
- 1 1/4 lbs Yukon Gold potatoes, cut into 0.5-inch cubes
- 3 cups seafood or chicken broth, low sodium preferred
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup frozen or canned corn kernels, drained if canned
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 3/4 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh chives or parsley, chopped, for garnish
Instruction
In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
Slowly pour in the broth, stirring continuously to prevent lumps. Add the cubed potatoes, Old Bay seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low.
Simmer uncovered for 12 to 15 minutes, or until the potatoes are fork-tender.
Stir in the whole milk, heavy cream, and corn kernels. Return the soup to a gentle simmer over medium heat. Do not boil at this stage.
Add the shrimp and cook for 3 to 4 minutes, just until they are pink, opaque, and curled. Be careful not to overcook the shrimp.
Taste and adjust seasoning with additional salt, pepper, or Old Bay as needed. Ladle into bowls and top with crispy bacon and fresh chives or parsley. Serve immediately.
Equipment
- Large Dutch oven or heavy-bottomed pot (5 to 6 quart)
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Ladle
- Paper towels
Notes
Storing and Reheating Leftovers
Shrimp chowder stores well in the fridge for up to 3 days in a sealed container. When reheating, go low and slow on the stovetop. High heat will cause the cream to break and the shrimp to toughen, so a gentle warm over medium-low heat with a splash of broth or milk to loosen things up is the way to go.
This is not a great candidate for the freezer due to the dairy and shrimp, both of which change texture significantly after freezing and thawing. If you know you will have a lot left over, consider holding back the cream and shrimp, freezing just the potato base, and finishing it fresh when you are ready to eat.
Make-Ahead Tip: The chowder base, everything up to but not including the cream and shrimp, can be made 2 days ahead and refrigerated. Finishing the soup takes less than 10 minutes, which makes this a great option for stress-free entertaining.
