Creamy Shrimp Chowder Recipe

Ingredients

1 lb (450 g) large shrimp, peeled and deveined

2 tbsp butter

1 tbsp olive oil

1 medium onion, finely chopped

2 celery stalks, diced

1 small red bell pepper, diced

3 cloves garlic, minced

2 tbsp all-purpose flour

3 cups seafood stock (or chicken broth)

1 cup heavy cream

½ cup milk

1 medium potato, peeled and diced small

½ tsp smoked paprika

¼ tsp cayenne pepper (optional)

Salt and black pepper, to taste

1 tbsp lemon juice

2 tbsp chopped fresh parsley

Crusty bread, for serving

Instructions

Heat olive oil and 1 tbsp butter in a large pot over medium heat.

Add the shrimp and cook 2–3 minutes until pink. Remove and set aside.

In the same pot, add the remaining butter.

Add onion, celery, and bell pepper. Sauté for 5–6 minutes until soft.

Stir in garlic and cook another 30 seconds until fragrant.

Sprinkle the flour over the vegetables, stirring constantly for 1–2 minutes to form a roux.

Slowly whisk in the seafood stock.

Add potatoes, paprika, cayenne, salt, and pepper.

Simmer 15 minutes, or until potatoes are tender.

Reduce heat to low. Stir in heavy cream and milk.

Add the cooked shrimp back in, along with lemon juice.

Simmer gently for 5 minutes (do not boil).

Taste and adjust seasoning.

Garnish with chopped parsley and freshly ground black pepper.

Serve hot with crusty toasted bread.