Creamy Shrimp & Potato Chowder

Instructions

Step 1: Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.

Step 2: Sprinkle flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux base.

Step 3: Gradually pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bay leaves, then bring to a simmer.

Step 4: Allow the potatoes to cook for 10-12 minutes until they’re almost tender. Season with Old Bay, salt, pepper, and red pepper flakes.

Step 5: Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are cooked through.

Step 6: Reduce heat to low and stir in heavy cream. Heat through but do not boil, cooking for another 2-3 minutes.

Step 7: Remove bay leaves and adjust seasonings as needed. Ladle into bowls and garnish generously with fresh parsley and chives.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This chowder freezes well for up to 2 months, though the potatoes may become slightly softer after thawing.

To reheat, thaw overnight in the refrigerator if frozen. Gently warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or cream if the chowder seems too thick.

Avoid boiling when reheating to prevent the shrimp from becoming tough and the cream from separating.