Craving a rich, comforting bowl of goodness that promises warmth and satisfaction? This **New England shrimp chowder recipe** is your perfect answer, transforming any evening into a culinary celebration. Imagine succulent shrimp, delicate oysters, and tender vegetables swimming in a luxurious, creamy base—all cooked in a single pot for an effortlessly delicious meal. And did we mention the irresistible crunch of savory bacon? Oh, yes, it’s all here, creating a symphony of flavors and textures that will have you coming back for more. Best of all, this hearty chowder can be enjoyed year-round, bringing the cozy charm of New England right to your kitchen without ever needing to turn on the oven.

Embracing the Indulgence: Why This Chowder is Worth Every Spoonful

Sometimes, a recipe is so inherently delicious, so perfectly balanced in its richness, that attempting a “lighter” version feels like a disservice. That’s precisely how we feel about this classic **New England-style shrimp chowder**. This isn’t a dish for calorie counting; it’s a celebration of flavor, texture, and pure culinary joy. We’re talking about generous dollops of heavy cream, smoky bacon, and a touch of butter—ingredients that contribute to its unforgettable, velvety texture and deep, satisfying taste. While it contains a notable amount of saturated fats from these wonderful additions, every single ingredient plays a crucial role in creating the iconic chowder experience, and honestly, we wouldn’t change a thing.

This chowder isn’t just a meal; it’s an experience. It’s about savoring each spoonful, enjoying the blend of fresh seafood, tender potatoes, and aromatic vegetables, all enveloped in that signature creamy broth. It’s a dish designed to be savored, perfect for sharing with loved ones, and guaranteed to leave everyone feeling deeply nourished and content.

From Conch to Cream: The Evolution of a Beloved Recipe

The journey to perfecting this particular **Boston shrimp chowder** began with a delightful culinary experiment. A few weeks ago, I found myself with a stash of conch in the freezer, pondering how to best utilize this unique ingredient. My inspiration struck while adapting a beloved New England clam chowder recipe from Spend with Pennies, where I boldly substituted conch for clams. The result was nothing short of heavenly. The depth of flavor, the rich creaminess—it instantly became a dish I knew I had to recreate.

When the opportunity arose to make it again, and with conch no longer on hand, I decided to pivot. I combined the sweet notes of shrimp with the savory richness of smoked oysters, adjusting the seasonings to complement this new seafood medley. It wasn’t long before this utterly *amazing* **New England-style shrimp chowder** was born, earning its alternate moniker, **Boston shrimp chowder**. This recipe was too good to keep to myself; it needed to be shared, and what better place than here?

For this recipe, I highly recommend using Crown Prince smoked oysters packed in olive oil. They impart a wonderful depth of flavor and a silky texture that truly elevates the chowder. While I sometimes find them elusive in local stores, thankfully, Amazon often carries them, making it easy to stock up. A bulk pack is never an issue for me – I’ve been known to enjoy them straight from the can, which speaks volumes about their quality!

🍤 Dive In: Ingredients for the Ultimate Shrimp Chowder

Gather these fresh, high-quality ingredients to craft your thick, creamy, and wonderfully hearty **shrimp chowder**:

• 1 lb. shrimp, chopped small (454 grams; tail-off, peeled) – Choose fresh or frozen (thawed) shrimp. Chopping them small ensures even distribution of flavor in every bite.
• 3.5 ounces smoked oysters, packed in olive oil, drained, chopped small (99 grams) – These add a unique smoky depth and umami that sets this chowder apart.
• 16 ounces clam juice (480 mL) – The secret to a truly authentic seafood flavor base.
• 6 strips bacon, chopped – For that essential savory, smoky element and rich bacon fat to start our roux.
• 1 tablespoon butter – Adds another layer of richness and helps sauté the aromatics.
• 3 stalks celery, chopped – Provides a fresh, aromatic crunch.
• 1 large onion, chopped – The aromatic foundation of any great chowder, adding sweetness and depth.
• 1¼ lbs. Yukon gold potatoes, chopped (567 grams; do not peel) – Yukon Golds are perfect for chowder as they hold their shape while contributing a creamy, starchy texture to thicken the soup. Leaving the skins on adds rustic charm and nutrients.
• 4 cloves garlic, minced – Essential for a robust flavor profile.
• Sprinkle of red pepper flakes (or Cajun spice) – For a subtle hint of warmth and spice; adjust to your preference.
• ⅓ cup spelt flour – Our chosen thickener for a smooth, cohesive chowder. All-purpose flour can also be used.
• 2½ cups chicken broth – Complements the clam juice to create a rich, flavorful liquid base.
• 2 bay leaves – Infuse a delicate, herbaceous note during simmering.
• ½ teaspoon dried parsley – Adds a touch of freshness and color.
• ¼ teaspoon black pepper – Classic seasoning for a balanced taste.
• ½ teaspoon dried oregano – Contributes an earthy, Mediterranean-inspired flavor.
• ½ teaspoon dried thyme – A classic herb pairing with seafood and potatoes.
• 1 cup heavy cream – The star ingredient for that irresistible, velvety New England chowder texture.
• Parsley, chopped (optional garnish) – For a fresh finish and visual appeal.

Don’t forget, a printable recipe card for this delicious shrimp and potato chowder is usually available for easy reference!

For a delightful twist, easily transform this into a **shrimp and clam chowder** by substituting the smoked oysters for an equal amount of chopped canned clams, or even by swapping out some of the shrimp for fresh or canned clams. This flexibility allows you to tailor the recipe to your preferences, creating your own signature seafood sensation.

The Art of Chowder: Step-by-Step Instructions for Creamy Shrimp Chowder

Creating this rich and satisfying **creamy shrimp chowder** is a straightforward process, yielding impressive results with minimal fuss. Follow these detailed steps to achieve a perfectly balanced and flavorful New England-style chowder:

3

Build the Roux: Stir in the chopped potatoes, minced garlic, and spelt flour into the pot. Cook over medium heat for approximately 30 seconds, stirring continuously. The flour will coat the vegetables and absorb the fats, creating a roux that will thicken the chowder. Make sure the flour is fully incorporated and cooked slightly to remove any raw flour taste.

7

Serve and Garnish: Ladle the hot chowder into individual bowls. Garnish generously with the reserved crispy bacon pieces and a sprinkle of fresh chopped parsley. Serve immediately and enjoy the comforting flavors of this homemade New England delight!

🍜 Variations & Serving Suggestions

This New England shrimp chowder recipe is wonderfully adaptable! Here are a few ways to customize it:

• Shrimp and Clam Chowder: As mentioned, replace the smoked oysters with an equal amount of canned chopped clams (drained). You can also use fresh clams, steamed open and chopped, reserving their liquid to add to the chowder. For an even richer clam flavor, consider using bottled clam juice as part of your liquid base.
• Mixed Seafood Chowder: Feel free to add other quick-cooking seafood like scallops, cod, haddock, or even mussels. Add these along with the shrimp and oysters in step 5, ensuring not to overcook them.
• Spicier Kick: If you love heat, increase the red pepper flakes or add a dash of your favorite hot sauce at the end.
• Vegetarian (Broth-Based) Chowder: While challenging to replicate the creamy richness without dairy or seafood, you could create a vegetable-heavy chowder using vegetable broth and a plant-based cream, focusing on the hearty potatoes and aromatics.

Serve this hearty chowder with crusty bread or warm biscuits for dipping. A simple green salad with a light vinaigrette makes a perfect side, cutting through the richness of the chowder. It’s also fantastic paired with fresh corn on the cob during the summer months.

➕ Beyond the Bowl: Nutrition and Balanced Eating

If you’re a true chowder enthusiast, you might also enjoy my Instant Pot seafood chowder recipe, which offers a slightly less indulgent option compared to this heavy cream, butter, and bacon-laden shrimp chowder. However, my philosophy on healthy eating has evolved over the years, leading me to a more balanced perspective.

I’ve found that allowing myself occasional culinary indulgences like this rich **New England shrimp chowder** can be a powerful tool in preventing feelings of deprivation. When I genuinely enjoy satisfying meals, I’m far less likely to seek out unhealthy snacks later. The net result is that I get to relish fully satisfying meals *and* maintain a healthy weight without feeling restricted or guilty.

Of course, this approach is deeply personal, and I can’t definitively say if it’s the right strategy for you. Your individual goals, medical history, and personal preferences should always guide your dietary choices. Consulting with a registered dietitian or your physician can provide tailored advice.

One critical aspect to consider is that simply replacing saturated fat with refined carbohydrates does not necessarily lead to improved cardiovascular health. For instance, if I opt for a shrimp and oyster stew that’s lower in saturated fat but then compensate by snacking on 130 calories of cookies later, I likely haven’t made a healthier choice overall. (Just to put it in perspective, two standard Oreos contain approximately 130 calories, and let’s be honest, most of us don’t stop at just two! Choosing a “lighter” meal followed by such snacks can easily lead to excess calorie consumption.)

The Dietary Guidelines for Americans recommend limiting added sugars and saturated fats to less than 10% of total daily calories each. They acknowledge that for most people, “there are not enough calories available after meeting food group needs to consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within calorie limits.” This implies that a strict 80/20 rule (where 80% is “healthy” and 20% is “indulgent”) may not always be feasible for maintaining a truly balanced diet and a healthy weight. Personally, I often aim for a 90/10 approach on most days, where 90% of my calories come from whole, “better-for-you” options, leaving a smaller allowance for discretionary calories. This allows me to enjoy dishes like this chowder without guilt, as part of a larger, mindful eating pattern.

👨‍🍳 More Shrimp Recipes to Explore

Shrimp is an incredibly versatile ingredient, extending far beyond the realm of delicious chowders! If you’re looking for more ways to enjoy this lean protein, consider trying these fantastic recipes next:

• Frozen Shrimp in Air Fryer
• Keto Coconut Shrimp
• Frozen Popcorn Shrimp in Air Fryer

Shrimp Chowder (New England Style Recipe)

By Summer Yule

This decadent one-pot New England-style shrimp chowder is the perfect meal to enjoy on any evening. Creamy, comforting, and loaded with shrimp, oysters, and bacon, it’s an unforgettable culinary experience.

⭐⭐⭐⭐⭐ 5 from 2 votes

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Ingredients

• 1 lb. shrimp, chopped small (454 grams; tail-off, peeled)
• 3.5 ounces smoked oysters packed in olive oil, drained, chopped small (99 grams)
• 16 ounces clam juice (480 mL)
• 6 strips bacon, chopped
• 1 tablespoon butter
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1¼ lbs. Yukon gold potatoes, chopped (567 grams; do not peel)
• 4 cloves garlic, minced
• Sprinkle of red pepper flakes
• ⅓ cup spelt flour
• 2½ cups chicken broth
• 2 bay leaves
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 cup heavy cream
• Parsley, chopped (optional garnish)

Instructions

1. In a Dutch oven over medium heat, cook the bacon until crispy. Remove half of the bacon and set aside for garnish. Add the butter to the remaining bacon and bacon grease in the pot.
2. Sauté the onion and celery in the pot until softened, about 5-8 minutes.
3. Add the chopped potatoes, minced garlic, and spelt flour to the pot. Stir the ingredients together over medium heat for approximately 30 seconds, ensuring the flour is fully incorporated.
4. Pour in the chicken broth and clam juice. Add the bay leaves, red pepper flakes, black pepper, dried parsley, dried oregano, and dried thyme. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.
5. Add the shrimp, oysters, and heavy cream. Heat gently until the shrimp is cooked through, approximately 5-10 minutes. Avoid overcooking the shrimp.
6. Remove the bay leaves from the pot and discard.
7. Ladle the chowder into bowls and garnish with the reserved cooked bacon and fresh chopped parsley. Serve hot.

Equipment

• Cast Iron Dutch Oven
• Knife

Notes from Dietitian Summer Yule

Nutrition

Keywords

bacon, butter, chowder, heavy cream, New England, oysters, potatoes, seafood, shrimp, shrimp chowder, soup

Frequently Asked Questions About New England Chowder

What makes New England clam chowder different?

New England clam chowder is celebrated for its distinctive rich, thick, and creamy white base, traditionally crafted with milk or heavy cream. Its signature composition includes tender, succulent clams, finely diced potatoes, and sautéed onions, often enhanced with crispy bits of bacon. The combination of these ingredients creates a profoundly comforting and robust flavor profile, making it a beloved classic that stands apart from other regional chowder variations.

What is the thickener in New England clam chowder?

The primary and most natural thickener in an authentic New England seafood chowder comes from the humble potato. As the diced potatoes gently cook and soften within the soup, they release their natural starches into the broth. This process gives the chowder its characteristic creamy, luscious consistency without needing excessive artificial thickeners. Many recipes also employ a roux (a cooked mixture of butter and flour, like the spelt flour used in this recipe) at the beginning of the cooking process to further enhance the chowder’s body and ensure a consistently smooth texture. For those desiring an even thicker chowder, a cornstarch slurry can be whisked in during the final stages of cooking to achieve the desired density.

What New England state is known for chowder?

When it comes to chowder, Massachusetts, particularly its vibrant coastal city of Boston, is undoubtedly the most renowned state in New England. With a deep historical connection to the fishing industry and an abundance of fresh seafood, Boston has become synonymous with the iconic New England clam chowder. While other states offer their own unique takes—for instance, Maine shrimp chowder is known for its thinner, more soup-like consistency as it’s typically not thickened with flour, and Rhode Island chowder features a clear broth base without cream—it is Massachusetts that truly holds the crown for the classic creamy chowder.

What’s the difference between Manhattan and New England chowder?

The fundamental distinction between Manhattan and New England chowder lies in their liquid bases. New England clam chowder boasts a rich, creamy, milk or cream-based broth, delivering a velvety smooth and comforting experience. In stark contrast, Manhattan clam chowder features a vibrant, savory tomato-based broth. It typically incorporates various vegetables such as celery, carrots, and onions, but notably, it completely omits any dairy products, resulting in a lighter, tangier, and often more colorful soup.

Can I freeze leftover shrimp chowder?

Freezing creamy, potato-based chowders can be tricky. While the flavors generally hold up, the potatoes can become mealy or mushy after thawing, and the cream may separate, leading to a grainy texture. If you anticipate having leftovers and want to freeze some, it’s best to freeze the chowder *before* adding the heavy cream and shrimp. Thaw the base, then add fresh shrimp and cream during reheating for the best texture.

What kind of shrimp is best for chowder?

For chowder, medium to large shrimp (around 31/40 count or 26/30 count per pound) work wonderfully. Ensure they are peeled and deveined. While fresh shrimp are always ideal, high-quality frozen shrimp (thawed properly) are a perfectly acceptable and convenient alternative. Chopping them into smaller pieces, as directed in this recipe, ensures that every spoonful includes a taste of the tender, sweet shrimp.

How to make dairy-free shrimp chowder?

Crafting a delectable shrimp chowder without dairy is entirely possible while retaining its signature creamy texture. Simply substitute regular butter with vegan stick butter and replace the heavy cream with a high-quality vegan cream alternative. Many excellent plant-based creams made from cashews, coconut, or oats are available that can provide the desired richness and mouthfeel, allowing you to enjoy a deliciously creamy shrimp chowder free from dairy.