Warm, creamy, and packed with fresh ingredients, this Shrimp Chowder is the ultimate comfort food. With tender Yukon potatoes, succulent shrimp, and a medley of fresh vegetables, this chowder delivers a hearty and satisfying meal perfect for chilly nights or whenever you’re craving a comforting, flavorful soup.
Ingredients
- 1 tablespoon butter
- 2 tablespoons flour
- 1 small sweet onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 5 cups Yukon potatoes, cut into ½-inch pieces
- One pound of small, raw shrimp, expertly peeled and deveined for your cooking convenience.
- 3 cups 2% milk
- 2 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon Old Bay seasoning
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons butter
- 4 tablespoons flour
- 2 small sweet onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 10 cups Yukon potatoes, cut into ½-inch pieces
- Two pounds of small, fresh raw shrimp, meticulously peeled and deveined for easy preparation in your favorite recipes.
- 6 cups 2% milk
- 4 cups vegetable broth
- 2 teaspoons thyme
- 2 teaspoons Old Bay seasoning
- 4 bay leaves
- Salt and pepper, to taste
- 3 tablespoons butter
- 6 tablespoons flour
- 3 small sweet onions, diced
- 1½ cups carrots, diced
- 1½ cups celery, diced
- 15 cups Yukon potatoes, cut into ½-inch pieces
- 3 pounds small raw shrimp, peeled and deveined
- 9 cups 2% milk
- 6 cups vegetable broth
- 3 teaspoons thyme
- 3 teaspoons Old Bay seasoning
- 6 bay leaves
- Salt and pepper, to taste
Instructions
- Prepare the Base In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery, cooking until the onion is translucent and vegetables have softened, about 5 minutes.
- Make the Roux Sprinkle the flour over the cooked vegetables, stirring constantly for 1-2 minutes to eliminate the raw flour taste. This will help thicken the chowder.
- Add Potatoes and Broth Gradually add the vegetable broth while stirring to avoid lumps. Add the diced potatoes, thyme, Old Bay seasoning, and bay leaves. Sprinkle in a dash of salt and pepper. Cover the pot and let it simmer for approximately 15 minutes, or until the potatoes are perfectly tender.
- Add Milk and Shrimp Pour in the milk and stir well. Add the shrimp, and cook for another 5-7 minutes, or until the shrimp are opaque and cooked through.
- Serve Remove the bay leaves before serving. Ladle the chowder into bowls, and garnish with a sprinkle of fresh herbs or a dash of Old Bay for added flavor.
Conclusion:
This Shrimp Chowder brings the perfect blend of creamy texture, hearty potatoes, and tender shrimp to your bowl. Each spoonful is infused with comforting flavors that will leave you craving more. Enjoy it with crusty bread for a complete meal that warms you from the inside out.
Shrimp Chowder with Yukon Potatoes
A creamy, hearty shrimp chowder featuring Yukonpotatoes and a blend of veggies, seasoned with thyme and Old Bay.
Ingredients
- 1 tablespoon butter
- 2 tablespoons flour
- 1 small sweet onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 5 cups Yukon potatoes cut into ½-inch pieces
- One pound of small raw shrimp, expertly peeled and deveined for your cooking convenience.
- 3 cups 2% milk
- 2 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon Old Bay seasoning
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons butter
- 4 tablespoons flour
- 2 small sweet onions diced
- 1 cup carrots diced
- 1 cup celery diced
- 10 cups Yukon potatoes cut into ½-inch pieces
- Two pounds of small fresh raw shrimp, meticulously peeled and deveined for easy preparation in your favorite recipes.
- 6 cups 2% milk
- 4 cups vegetable broth
- 2 teaspoons thyme
- 2 teaspoons Old Bay seasoning
- 4 bay leaves
- Salt and pepper to taste
- 3 tablespoons butter
- 6 tablespoons flour
- 3 small sweet onions diced
- 1½ cups carrots diced
- 1½ cups celery diced
- 15 cups Yukon potatoes cut into ½-inch pieces
- 3 pounds small raw shrimp peeled and deveined
- 9 cups 2% milk
- 6 cups vegetable broth
- 3 teaspoons thyme
- 3 teaspoons Old Bay seasoning
- 6 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Base In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery, cooking until the onion is translucent and vegetables have softened, about 5 minutes.
- Make the Roux Sprinkle the flour over the cooked vegetables, stirring constantly for 1-2 minutes to eliminate the raw flour taste. This will help thicken the chowder.
- Add Potatoes and Broth Gradually add the vegetable broth while stirring to avoid lumps. Add the diced potatoes, thyme, Old Bay seasoning, and bay leaves. Sprinkle in a dash of salt and pepper. Cover the pot and let it simmer for approximately 15 minutes, or until the potatoes are perfectly tender.
- Add Milk and Shrimp Pour in the milk and stir well. Add the shrimp, and cook for another 5-7 minutes, or until the shrimp are opaque and cooked through.
- Serve Remove the bay leaves before serving. Ladle the chowder into bowls, and garnish with a sprinkle of fresh herbs or a dash of Old Bay for added flavor.