Creamy Shrimp and Potato Chowder

A comforting and rich chowder combining tender shrimp with creamy potatoes, perfect for cozy dinners.

Course Main Course, Soup

Cuisine American, Seafood

Keyword comfort food, Creamy Soup, Potato Chowder, Seafood Soup, Shrimp Chowder

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 servings

Calories 450kcal

2 large onions, cut into thin wedges Provides a sweet backdrop.
1/4 cup butter or margarine Enhances the soup beautifully.
3 cups cubed peeled potatoes Adds warmth and substance.
1 cup water Base for the chowder.
2 teaspoons salt To season the chowder.
1/2 teaspoon pepper To season the chowder.
1 teaspoon Old Bay seasoning Enhances the seafood flavor.
2 pounds uncooked small shrimp, peeled and deveined For the delightful sea flavor.
6 cups whole milk Adds creaminess.
2 cups shredded sharp cheddar cheese (8 ounces) Melts into a luscious texture.
1 1/2 cups corn Adds a touch of sweetness.
1/4 cup minced fresh parsley Adds freshness.

In a soup kettle or Dutch oven, melt the butter over medium heat. Add the thinly sliced onions and sauté until tender and translucent, about 5 to 7 minutes.
Add the cubed potatoes, water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
After the potatoes are tender, add the peeled shrimp and cook for about 5 minutes until they turn pink.
While the shrimp cook, heat the milk over low heat in a separate saucepan. Stir in the cheese until it melts.
Mix the milk and cheese mixture with the potato and shrimp mix. Stir in the corn and heat through gently, ensuring it doesn’t boil.
Just before serving, add the minced parsley for a fresh touch.

Perfect for family gatherings or casual lunch parties. Serve with crusty bread or a side salad. Consider using low-fat milk for a healthier option.