Spicy Shrimp and Potato Chowder

 

Spicy Shrimp and Potato Chowder

This creamy and comforting chowder is packed with tender potatoes, plump shrimp, and a kick of spice, all finished with a rich, cheesy flavor. It’s the perfect one-pot meal for a chilly evening.

Yields: 4-6 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

  • 2 tbsp unsalted butter

  • 1 yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 2 stalks celery, finely chopped

  • 1 red bell pepper, finely chopped

  • 1 jalapeño, seeded and minced (or more, to taste)

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (or more, for extra heat)

  • 4 cups vegetable or chicken broth

  • 2 lbs Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes

  • 1 cup heavy cream

  • 1 lb large shrimp, peeled and deveined

  • 1 cup shredded sharp cheddar cheese

  • ¼ cup chopped fresh chives or green onions, for garnish

  • Salt and black pepper to taste

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, red bell pepper, and minced jalapeño. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

  2. Add spices and potatoes: Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for one minute until fragrant. Add the diced potatoes and stir to coat them in the spices.

  3. Simmer the chowder: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

  4. Create a creamy base: Once the potatoes are cooked, use an immersion blender to partially purée the chowder, leaving some potato chunks for texture. If you don't have an immersion blender, you can carefully transfer about one cup of the chowder to a regular blender and purée, then stir it back into the pot.

  5. Finish the chowder: Stir in the heavy cream. Add the shrimp and cook for 3-5 minutes, or until they turn pink and opaque. Do not overcook the shrimp.

  6. Add cheese and serve: Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it has melted completely and the chowder is smooth and cheesy. Season with salt and black pepper to taste.

  7. Garnish: Ladle the chowder into bowls. Garnish with fresh chives or green onions and serve hot. A side of crusty bread is perfect for dipping.

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