Creamy Shrimp and Tomato Chowder

Indulge in the comforting flavors of this Creamy Shrimp and Tomato Chowder, a hearty dish that combines succulent shrimp, creamy broth, and a medley of fresh vegetables. This seafood chowder is infused with savory notes of garlic, paprika, and thyme, perfectly complemented by the natural sweetness of ripe tomatoes and velvety heavy cream. The addition of tender chunks of potato and a splash of cayenne pepper (optional) delivers depth and a subtle kick to this satisfying one-pot meal. Ready in under an hour, it’s an ideal choice for busy weeknights or a cozy dinner. Serve it hot with crusty bread for dipping, and let the rich, seafood-infused aroma transform your kitchen into a culinary escape. Perfect for fans of creamy soups, seafood recipes, and comforting chowders!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or seafood stock
• 1 cup heavy cream
• 3 medium fresh tomatoes, diced
• 2 tablespoons tomato paste
• 1 pound large raw shrimp, peeled and deveined
• 1 large russet potato, peeled and diced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons chopped fresh parsley
• 0.25 teaspoons cayenne pepper (optional)

Directions

Step 1

In a large pot or Dutch oven, heat olive oil and butter over medium heat until the butter melts.

Step 2

Add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, or until fragrant.

Step 4

Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or seafood stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

Step 6

Add the diced potato, diced tomatoes, tomato paste, paprika, thyme, salt, black pepper, and cayenne pepper (if using). Stir to combine.

Step 7

Cover and let the chowder simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Reduce the heat to low and stir in the heavy cream. Let it heat through for 2-3 minutes, but do not boil.

Step 9

Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and opaque.

Step 10

Taste the chowder and adjust the seasoning with additional salt or pepper if needed.

Step 11

Remove the pot from the heat and stir in the fresh parsley.

Step 12

Serve the chowder hot in bowls with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2774.9g)

Amount per serving	% Daily Value*
Calories	2245.7

Total Fat 136.9g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1163.1mg	0%
Sodium 6757.7mg	0%
Total Carbohydrate 112.4g	0%
Dietary Fiber 18.0g	0%
Total Sugars 25.0g
Protein 129.5g	0%

Vitamin D 4.5IU	0%
Calcium 468.1mg	0%
Iron 9.4mg	0%
Potassium 4845.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 23.5%

Carbs: 20.4%