Description
A creamy and hearty chowder featuring shrimp and other seafood.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups seafood stock
- 2 cups diced potatoes
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 cup half-and-half
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in seafood stock, add diced potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Add shrimp to the pot and cook for 3-5 minutes, or until pink and cooked through.
- Stir in half-and-half and parsley. Heat through but do not boil.
- Remove bay leaf. Season with salt and pepper to taste.
Notes
- For a thicker chowder, you can mash some of the potatoes against the side of the pot.
- Feel free to add other seafood like clams, mussels, or fish.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American