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Serve with: Crusty bread, oyster crackers, or a side salad.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheat: Gently reheat on the stovetop over medium-low heat. Avoid boiling to prevent the cream from separating.
Variations
Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Bacon Boost: Cook chopped bacon at the beginning and use the fat to sauté your vegetables for extra richness.
Seafood Mix: Replace half the shrimp with scallops or crab meat for a more complex seafood chowder.
FAQ
Q: Can I use frozen shrimp?
A: Yes, just make sure they're thawed and well-drained before cooking.
Q: Can I make this dairy-free?
A: Substitute the cream with full-fat coconut milk or a dairy-free alternative for a different, yet creamy, result.
Q: Can I thicken the chowder more?
A: Yes, add an extra tablespoon of flour or mash some of the cooked vegetables and stir them back into the soup.
Q: Is this soup freezer-friendly?
A: Cream-based soups may separate when frozen. If you plan to freeze it, do so before adding the cream and add it fresh when reheating.
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