Creamy Seafood Shrimp Chowder

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent.
2. Stir in the flour and cook for about 1 minute until it forms a paste.
3. Gradually whisk in the seafood stock and heavy cream, stirring continuously to avoid lumps.
4. Add the diced potatoes and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Add the shrimp and cook until they turn pink and are fully cooked, about 5 minutes.
6. Stir in the fresh parsley, paprika, salt, and pepper to taste. Mix well.
7. Let the chowder simmer gently for another 5 minutes, allowing the flavors to meld together.
8. Serve hot with crusty bread on the side.

Chef’s Tips

• For added flavor, try a splash of white wine while cooking the onions.
• If you like a thicker chowder, use additional flour or reduce the liquid.
• For added depth, consider adding some cooked bacon bits before serving.

Nutrition (per serving)

Approximate calories: 380, Protein: 30g, Carbs: 20g, Fat: 20g

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