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Shrimp Chowder
🥞 American
A clear, restorative american soup starring shrimp — light on the palate, big on aroma. About 27 minutes from fridge to table.
Prep 10 min Cook 17 min Serves 4 Easy Ingredients
- 🧀Butter1 tbsp
- 🧀Heavy Cream300 ml
- 🧂Saltto taste
- 🧅Onion1, diced
- 🧄Garlic3 cloves, minced
- 🥔Potato4, diced
- 🍗Bacon100 g
- 🦐Shrimp400 g
- 🌿Fresh Parsleysmall handful
- 🫙Stock or Broth1 litre
- 🌶️Smoked Paprika1/2 tsp
Instructions
- 1
Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
- 2
Add the garlic and smoked paprika and cook for 30 seconds more.
- 3
Pour in the stock, bring to a simmer, and add the shrimp.
- 4
Simmer gently until the shrimp is just cooked through and the broth tastes rounded.
- 5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.
Chef's tip
For deeper flavour, toast the smoked paprika in the oil before adding anything wet.
Video: Quick Shrimp Chowder | Southern Living · on YouTube
Shrimp Chowder
- Time
- 27 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 10 / 17 min
Ingredients
- 🧀 Butter1 tbsp
- 🧀 Heavy Cream300 ml
- 🧂 Saltto taste
- 🧅 Onion1, diced
- 🧄 Garlic3 cloves, minced
- 🥔 Potato4, diced
- 🍗 Bacon100 g
- 🦐 Shrimp400 g
- 🌿 Fresh Parsleysmall handful
- 🫙 Stock or Broth1 litre
- 🌶️ Smoked Paprika1/2 tsp
Steps
- Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
- Add the garlic and smoked paprika and cook for 30 seconds more.
- Pour in the stock, bring to a simmer, and add the shrimp.
- Simmer gently until the shrimp is just cooked through and the broth tastes rounded.
- Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.
