Easy Shrimp Chowder
An easy creamy shrimp chowder with a blended base instead of flour or potato. Thirty-five minutes, and it tastes like it simmered far longer.
Ingredients
- 12 oz Shrimp Peeled, Deveined, and Tail-Off
- 2 tbsp Butter
- 1/2 Yellow Onion
- 2 cloves Garlic
- 1/2 cup White Wine
- 1/2 cup Clam Juice
- 1 cup Chicken Stock
- 1/2 cup Heavy Cream
- Garlic Chives for garnish
- Squeeze of Lemon Optional
Instructions
- Melt: Melt 1 tbsp butter in a pot.
- Sauté: Cook the diced onion in the butter until translucent.
- Add garlic: Add the minced garlic and cook until fragrant.
- Deglaze: Remove the pan from the heat and add the white wine, clam juice, and chicken stock.
- Blend: Blend until the base is completely smooth and lightly thickened. It should pour easily — a soup rather than a thick purée.
- Return to heat: Bring to a high simmer.
- Add the shrimp: Cook over medium heat 2–4 minutes, stirring gently. They're done when they turn pink, curl into a loose "C," and feel firm but still slightly tender. 💡 Important: Overcooking makes shrimp rubbery, so remove the soup from heat as soon as they're just cooked through.
- Finish: Remove from heat and stir in the heavy cream.
- Serve: Garnish with sliced garlic chives and a squeeze of lemon.