Creamy Shrimp and Potato Chowder

Creamy Shrimp and Potato Chowder is a warm, rich, and comforting seafood soup made with tender Yukon Gold potatoes, sweet shrimp, aromatic vegetables, seafood stock, milk, cream, and gentle seasoning.

This chowder has a beautiful balance of flavors. The potatoes make the broth thick and hearty, the shrimp add delicate sweetness, and the Old Bay, thyme, garlic, and smoked paprika give the soup a savory coastal depth.

It is the kind of recipe that feels cozy without being too heavy. Every spoonful is creamy, filling, and full of soft potatoes, tender shrimp, and a smooth broth that tastes like comfort in a bowl.

Why People Will Love Creamy Shrimp and Potato Chowder Recipe

It is creamy, warm, and deeply comforting.

The shrimp cook quickly and stay tender when added at the end.

Yukon Gold potatoes make the chowder naturally rich and velvety.

Onion, celery, and garlic create a classic savory base.

Seafood stock gives the soup a deeper coastal flavor.

Old Bay seasoning adds a familiar seafood-style warmth.

Smoked paprika adds gentle color and depth.

Heavy cream makes the broth silky and luxurious.

Lightly mashing some potatoes thickens the chowder naturally.

It feels elegant enough for guests but simple enough for a weeknight meal.

It pairs beautifully with crusty bread, crackers, salad, or cornbread.

It is hearty enough to serve as a full meal.

Key Ingredients

Shrimp:
Shrimp bring sweetness, tenderness, and seafood flavor to the chowder. They cook quickly, so they are added near the end to keep them firm and juicy.

Yukon Gold Potatoes:
Yukon Gold potatoes are creamy, buttery, and perfect for chowder. They soften beautifully and help thicken the soup when lightly mashed.

Onion and Celery:
These vegetables build the foundation of the chowder. They add sweetness, aroma, and a classic soup flavor.

Garlic:
Garlic adds warmth and savory depth. It should be cooked briefly so it becomes fragrant without burning.

Butter and Flour:
Butter gives richness, while flour helps create a light roux that thickens the chowder.

Seafood Stock or Chicken Broth:
Seafood stock gives the chowder a stronger ocean flavor, while chicken broth creates a milder but still savory base.

Old Bay Seasoning:
Old Bay adds a classic seafood flavor with gentle spice and warmth.

Dried Thyme:
Thyme gives the chowder an earthy herbal note that pairs well with potatoes and cream.

Smoked Paprika:
Smoked paprika adds subtle smokiness and a warm color to the broth.

Whole Milk and Heavy Cream:
Milk keeps the chowder smooth, while heavy cream makes it rich and silky.

Fresh Parsley:
Parsley adds freshness and color at the end, balancing the creamy broth.

Expert Tips

Pat the shrimp dry before cooking so they stay firm and do not water down the chowder.

Keep the shrimp refrigerated until you are ready to add them.

Dice the potatoes evenly so they cook at the same speed.

Cook the onion and celery until soft, but do not brown them.

Stir the flour for 1 minute to remove the raw flour taste.

Add the stock slowly while whisking to prevent lumps.

Simmer the potatoes until fully tender before adding milk and cream.

Mash only a small portion of the potatoes for a creamy texture while keeping some chunks.

Keep the heat gentle after adding dairy.

Do not boil the chowder hard after adding milk and cream.

Add the shrimp at the very end so they do not overcook.

Remove the pot from the heat as soon as the shrimp are opaque and firm.

Taste before adding more salt because Old Bay and stock may already be salty.

Creamy Shrimp and Potato Chowder

Ingredients

For the Chowder

2 tablespoons unsalted butter, divided

1 small yellow onion, finely diced

2 celery stalks, finely diced

2 garlic cloves, minced

2 tablespoons all-purpose flour

2 1/2 cups low-sodium seafood stock or low-sodium chicken broth

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

1 teaspoon Old Bay seasoning

1/2 teaspoon dried thyme

1/4 teaspoon smoked paprika

1/4 teaspoon fine sea salt, plus more as needed

1/4 teaspoon black pepper

1 cup whole milk

3/4 cup heavy cream

1 pound large raw shrimp, peeled, deveined, and tails removed

2 tablespoons fresh parsley, chopped

Instructions

Prepare the Shrimp

Pat the shrimp dry with paper towels, then keep them chilled in the refrigerator while you start the chowder.

Build the Potato Base

In a 5- to 6-quart Dutch oven, melt 1 tablespoon of butter over medium heat.

Add the diced onion and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables are softened but not browned.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the remaining 1 tablespoon of butter. Once it melts, sprinkle in the flour and stir continuously for 1 minute to create a light roux.

Slowly pour in the seafood stock or chicken broth while whisking until the mixture is smooth.

Add the diced potatoes, Old Bay seasoning, dried thyme, smoked paprika, sea salt, and black pepper.

Bring the mixture to a steady simmer. Cook for 15 to 18 minutes, stirring occasionally, until the potatoes are fully tender.

Mash about 1/2 cup of the cooked potatoes against the side of the pot, or use a potato masher to lightly mash some of them. Leave most of the potato pieces whole for texture.

Finish the Chowder

Reduce the heat to medium-low.

Stir in the whole milk and heavy cream. Warm the chowder until it is steaming and small bubbles appear around the edges. Keep the heat gentle and do not let the chowder boil hard.

Add the shrimp and cook for 2 to 4 minutes, stirring gently once or twice, until the shrimp are firm, pearly, and opaque all the way through.

Remove the pot from the heat.

Stir in the chopped parsley. Taste the chowder and add more salt only if needed.

Serve immediately while warm and creamy.

Important Notes When Making Creamy Shrimp and Potato Chowder

Shrimp cook very quickly, usually in 2 to 4 minutes.

Overcooked shrimp can become rubbery.

The chowder should gently simmer, not rapidly boil, after the dairy is added.

Low-sodium stock gives you better control over the salt level.

Yukon Gold potatoes are best for a creamy texture, but russet potatoes can also work.

If the chowder becomes too thick, add a splash of stock or milk.

If the chowder is too thin, mash a few more potatoes into the broth.

Fresh parsley should be added at the end for the best flavor.

This chowder is best served fresh, but leftovers can be reheated gently.

Reheat over low heat and avoid boiling to protect the creamy texture.

How to Enjoy Creamy Shrimp and Potato Chowder After Cooking

After the Creamy Shrimp and Potato Chowder is finished, serve it immediately while it is hot, creamy, and fresh. The shrimp should be tender, the potatoes should be soft, and the broth should be smooth and gently thickened.

Ladle the chowder into warm bowls and garnish with extra chopped parsley, black pepper, or a small pinch of smoked paprika. A little fresh lemon juice can also be added for brightness if desired.

This chowder is wonderful with crusty bread, oyster crackers, garlic toast, cornbread, or warm dinner rolls. The bread is perfect for soaking up the creamy broth.

For a lighter meal, serve it with a crisp green salad, cucumber salad, roasted asparagus, or steamed vegetables. The freshness of the side dish balances the richness of the chowder.

For a more filling dinner, pair it with grilled cheese, seafood sandwiches, baked fish, or roasted vegetables.

Leftovers should be cooled and stored in an airtight container in the refrigerator. Reheat gently on the stove over low heat, stirring often. Add a splash of milk, cream, or stock if the chowder thickens too much.

Nutrition Information

Approximate nutrition per serving, based on 6 servings:

Calories: 365 kcal | Total Fat: 18 g | Saturated Fat: 10 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 185 mg | Sodium: 560–890 mg depending on stock, Old Bay, and added salt | Total Carbohydrates: 26 g | Dietary Fiber: 2.5 g | Sugars: 5 g | Protein: 25 g

Additional estimate:

Calcium: 160–240 mg | Potassium: 650–900 mg | Iron: 1.8–3 mg | Vitamin A: 850–1,400 IU | Vitamin C: 18–30 mg

Frequently Asked Questions:

What is Creamy Shrimp and Potato Chowder?
It is a creamy seafood soup made with shrimp, potatoes, onion, celery, garlic, stock, milk, cream, and seasonings.

What does this chowder taste like?
It tastes creamy, savory, lightly smoky, gently seasoned, and slightly sweet from the shrimp.

Is this chowder very thick?
It is moderately thick and creamy. You can make it thicker by mashing more potatoes or thinner by adding extra stock or milk.

What should I serve with shrimp chowder?
Serve it with crusty bread, oyster crackers, cornbread, salad, roasted vegetables, or garlic toast.

Is this chowder good for a full meal?
Yes. The shrimp, potatoes, cream, and vegetables make it hearty enough to serve as a complete lunch or dinner.

When should I add the shrimp?
Add the shrimp near the end of cooking. They only need 2 to 4 minutes to cook through.

How do I keep the shrimp from getting rubbery?
Do not overcook them. Remove the pot from the heat once the shrimp are opaque, firm, and curled.

Can I use chicken broth instead of seafood stock?
Yes. Chicken broth works well and gives the chowder a milder flavor. Seafood stock gives a stronger seafood taste.

Why do I mash some of the potatoes?
Mashing a small amount of potatoes naturally thickens the broth while still leaving plenty of potato pieces for texture.

Can I make this chowder ahead of time?
Yes, but it is best when fresh. If making ahead, reheat gently over low heat and avoid boiling so the cream stays smooth and the shrimp do not overcook.