Step-by-Step Instructions

Step 1: Prepare the Shrimp

  1. Rinse the shrimp under cold water and pat dry with a paper towel.
  2. Season lightly with salt, pepper, and a pinch of Old Bay seasoning. Set aside.

Step 2: Cook the Bacon (Optional)

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
  2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Leave about 2 tbsp of the rendered fat in the pot for added flavor, or use butter if skipping the bacon.

Step 3: Sauté the Aromatics

  1. Add the butter to the pot (or use bacon fat if preferred).
  2. Sauté the onion, celery, and garlic until softened and fragrant, about 5 minutes.

Step 4: Create the Roux

  1. Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly.
  2. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Step 5: Build the Broth

  1. Slowly whisk in the seafood stock, ensuring there are no lumps.
  2. Add the potatoes, corn, bay leaf, paprika, and the remaining Old Bay seasoning.
  3. Bring to a gentle boil, then reduce the heat to a simmer. Cook for 10–15 minutes, or until the potatoes are tender.

Step 6: Cook the Shrimp

  1. Stir in the seasoned shrimp and let them cook in the simmering chowder for 4–5 minutes, or until they turn pink and opaque. Be careful not to overcook them.
  2. If using frozen shrimp, add them directly to the pot without thawing and adjust cooking time as needed.

Step 7: Add the Cream

  1. Lower the heat and stir in the heavy cream. Allow the chowder to warm through, but do not let it boil, as this may cause the cream to curdle.
  2. Taste and adjust seasoning with salt, pepper, and additional Old Bay if desired.

Step 8: Serve and Garnish

  1. Ladle the shrimp chowder into bowls and garnish with chopped parsley and green onions.
  2. Sprinkle the reserved crispy bacon on top for extra flavor, if using.
  3. Serve with crusty bread or oyster crackers for dipping.

Tips for Perfect Shrimp Chowder

  1. Fresh Shrimp is Best: While frozen shrimp works in a pinch, fresh shrimp enhances the flavor significantly.
  2. Customizable Add-Ins: Add diced bell peppers, clams, or crab meat for variety.
  3. Lighten It Up: Substitute heavy cream with half-and-half or coconut milk for a lighter option.
  4. Thicker Chowder: For a thicker consistency, mash some of the potatoes against the side of the pot before adding the shrimp.
  5. Leftover-Friendly: Refrigerate leftover chowder for up to 3 days. Reheat gently on the stove, adding a splash of stock or cream if it thickens too much.