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Creamy Shrimp & Roasted Chestnut Chowder – The Ultimate Cozy Winter Bowl

A Bowl Full of Winter Magic

Hello, my friend, and welcome to my cozy kitchen corner! There’s a certain kind of magic that happens when the world outside turns frosty and the windows get a little steamy from a pot simmering on the stove. It’s the season for wrapping your hands around a warm mug, for fuzzy socks, and most importantly, for bowls of soup that feel like a heartfelt hug from the inside out.

And let me tell you, if there was ever a soup designed to be that hug, it’s this Creamy Shrimp & Roasted Chestnut Chowder. We’re talking about a rich, velvety base that’s the perfect backdrop for plump, tender shrimp and the sweet, earthy surprise of roasted chestnuts. It’s elegant enough to serve at a holiday gathering but simple and soul-soothing enough for a quiet Tuesday night. This isn’t just a recipe; it’s an experience. It’s the culinary equivalent of curling up by the fire with a great book.

I know the word “chowder” can sometimes sound heavy or complicated, but I promise you, this one is a joy to make. We’re building layers of flavor with a classic sauté, a splash of nutty sherry to deepen everything, and a finish of cream that brings it all together in silky harmony. So, if you’re ready to turn an ordinary evening into something a little more delicious and a whole lot more memorable, grab your favorite pot. We’re about to cook up some serious comfort.

The Story Behind the Spoonful

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This chowder has a special little story, as the best recipes often do. It all started a few winters ago during a weekend trip to a charming, snow-dusted mountain town. My husband and I stumbled into this tiny, historic inn that was famous for its tavern food. The wind was howling, our cheeks were rosy, and we were chilled to the bone. The friendly bartender took one look at us and said, “You two need the chowder. Trust me.”

What arrived was a revelation—a creamy seafood chowder, but with this mysterious, sweet, and starchy ingredient we couldn’t quite place. After a few spoonfuls of detective work (and maybe a second bowl), we identified it: roasted chestnuts! They added this incredible depth and a subtle sweetness that cut through the richness of the soup beautifully. It was a flavor combination I couldn’t forget. I spent the entire drive home dreaming of recreating it. My kitchen became a test lab until I landed on this version, which I honestly think is even better. It now holds a permanent spot in our family’s winter recipe rotation, always bringing back that lovely memory of warmth discovered in an unexpected place.

Gathering Your Cozy Ingredients

This is where the fun begins! Part of what makes this chowder so special is the beautiful harmony of its ingredients. Each one plays a crucial role, and I’ve got some easy swaps and chef insights to make it work perfectly for you.

• 1 lb shrimp, peeled and deveined – I like to use large shrimp for a meatier bite. A quick tip: save those shrimp shells! You can simmer them in your broth for 10-15 minutes before starting the soup to create an incredibly rich, homemade seafood stock. If shrimp isn’t your thing, see the variations below for easy swaps.
• 1 cup roasted chestnuts, roughly chopped – This is our star! They bring a wonderful, earthy sweetness. You can find pre-roasted and peeled chestnuts in jars or vacuum-sealed packs at most grocery stores during the fall and winter—a huge time-saver. If you’re feeling adventurous, roasting your own is a fun (if fiddly) project!
• 2 tablespoons butter + 1 tablespoon olive oil – We’re using this dynamic duo to start our soup. The butter gives incredible flavor for sautéing, and the olive oil raises the smoke point so the butter doesn’t burn. It’s my favorite chef hack for building a flavorful foundation.
• 1 medium onion, finely diced + 2 cloves garlic, minced + 2 celery stalks, diced – This is our “holy trinity” for this chowder, the aromatic base that makes your whole kitchen smell amazing. Take your time here and sauté them until they’re soft and translucent—this builds a deep flavor base that you can’t get by rushing.
• 2 medium potatoes, peeled and diced – I recommend a good, starchy potato like Russet or Yukon Gold. They break down a little as they cook, which helps naturally thicken the chowder and gives it that classic hearty texture.
• ½ teaspoon dried thyme + ¼ teaspoon smoked paprika – Thyme offers that classic, herby warmth, while the smoked paprika gives a subtle, smoky undertone that complements the shrimp and chestnuts beautifully. It’s a tiny ingredient that makes a big difference!
• Salt and pepper to taste – Don’t be shy! Season in layers as you cook. I always add a pinch with the veggies, another with the potatoes, and then do a final adjustment at the end.
• ½ cup dry sherry (or white wine) – This is our secret weapon for deglazing the pot and adding a complex, nutty flavor. If you don’t have sherry, a dry white wine like Sauvignon Blanc works wonderfully. For a non-alcoholic version, just use an extra ½ cup of broth with a squeeze of lemon juice.
• 3 cups seafood stock or chicken broth – Either works great. Seafood stock will obviously enhance the seafood flavor, but a good-quality chicken broth is a fantastic and accessible alternative.
• 1 cup heavy cream – This is what gives the chowder its luxurious, velvety body. For a slightly lighter version, you can use half-and-half, but the soup won’t be quite as rich.
• Chopped parsley, for garnish – A fresh, green sprinkle at the end isn’t just for looks; it adds a bright, clean flavor that balances the richness of the soup perfectly.

Let’s Make Some Magic: Step-by-Step

Okay, apron on? Let’s do this! I’ll walk you through each step, sharing all my little tips and tricks to ensure your chowder is absolutely perfect.

1. The Aromatic Base: In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted and stopped foaming, add your onion, garlic, and celery. Now, here’s my first big tip: don’t rush this step! We’re not looking for color, we’re looking for softness and sweetness. Sauté them for about 5-7 minutes, stirring occasionally, until the onions are translucent and the whole mixture smells incredible. This is the flavor foundation of your entire chowder.
2. Spice it Up & Taters In: Stir in the diced potatoes, dried thyme, smoked paprika, and a good pinch of salt and pepper. Cook this for about 5 minutes, stirring fairly often. You’ll notice the potatoes will start to look a little opaque on the edges. What we’re doing here is toasting the spices and allowing the potatoes to soak up all that flavorful fat and spice. It makes a world of difference in the final taste!
3. The Big Deglaze (My Favorite Part!): Pour in the dry sherry. It will sizzle and steam gloriously! Use your wooden spoon to scrape up all those little browned bits from the bottom of the pot. Those bits are pure flavor gold, my friend. Let the sherry simmer and reduce for about 2 minutes. This cooks off the harsh alcohol taste and leaves behind its wonderful nutty, complex essence.
4. Simmer to Tenderness: Now, pour in your seafood stock or chicken broth. Bring everything up to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15 minutes. You’ll know it’s ready when the potatoes are perfectly tender and can be easily pierced with a fork.
5. Creamy, Dreamy Time: Uncover the pot and stir in the heavy cream and your roughly chopped roasted chestnuts. Let the chowder come back to a very gentle simmer (don’t let it boil hard once the cream is in) and cook for another 5 minutes, uncovered. This allows the flavors to meld and the chestnuts to warm through and soften just a touch.
6. The Grand Shrimp Finale: Finally, add your raw shrimp. They cook incredibly fast! Stir them in and let them cook for just 3-4 minutes, until they turn pink, opaque, and curl up beautifully. Do not overcook them! Overcooked shrimp become rubbery, and we want them tender and juicy. As soon as they’re pink, you’re done.
7. The Final Touch: Take the pot off the heat. Do one last taste test and adjust the seasoning with more salt and pepper if it needs it. Ladle the chowder into warm bowls, garnish with a generous sprinkle of fresh parsley, and serve immediately. Get ready for the compliments to roll in!

How to Serve This Cozy Masterpiece

Presentation is part of the joy! I love serving this chowder in wide, shallow bowls that really show off its beautiful texture. A crusty, warm baguette or a side of fluffy buttermilk biscuits is non-negotiable for dipping and soaking up every last drop. For a simple, elegant touch, drizzle a tiny bit of extra virgin olive oil or a sprinkle of smoked paprika over the top right before serving. If you’re hosting a dinner party, this chowder makes a stunning first course that will have your guests feeling truly pampered.

Make It Your Own: Delicious Variations

One of the best things about cooking is making a recipe work for you! Here are a few of my favorite twists on this winter chowder:

• Bacon Lover’s Twist: Before sautéing your veggies, cook 4-6 slices of chopped bacon in the pot until crispy. Remove the bacon, then use the rendered bacon fat instead of (or in addition to) the butter and oil. Use the crispy bacon as a garnish on top!
• Chicken & Mushroom: Not a seafood fan? Swap the shrimp for 1.5 cups of diced, cooked chicken and replace the chestnuts with 1.5 cups of sliced, sautéed cremini mushrooms. The earthy flavor is divine.
• Corn & Potato Chowder (Vegetarian): Omit the shrimp and use vegetable broth. Add 1.5 cups of frozen or fresh corn kernels along with the potatoes. You can use an extra ½ cup of diced potatoes or a handful of white beans in place of the chestnuts for heartiness.
• Spicy Kick: Add a pinch of red pepper flakes with the dried thyme, or finish each bowl with a dash of your favorite hot sauce for a bit of warmth.

Anna’s Chef Notes & Kitchen Stories

This recipe has truly evolved in my kitchen over the years. The first time I made it, I was so nervous about the shrimp overcooking that I actually took them out of the soup the second they were done and then added them back to each bowl—talk about overthinking it! I’ve since learned that as long as you take the pot off the heat, the residual heat is perfect for keeping them warm without overcooking.

Another funny learning curve was with the chestnuts. The first time I tried to roast and peel them myself… let’s just say it was a sticky, frustrating mess and I ended up with about five usable chestnuts. Now, I happily grab the pre-peeled jars from the store—no shame in that game! It’s all about finding the joy and ease in the process. This chowder has been there for blustery nights, holiday eves, and even a few “I just need a really good bowl of soup” kind of days. It’s a recipe that feels like an old friend, and I’m so thrilled to share it with you.

Your Chowder Questions, Answered!

I’ve gotten a few questions about this recipe over the years, so I thought I’d answer the most common ones right here!

Q: My soup is a bit thin. How can I thicken it up?
A: No worries, this is an easy fix! You have a couple of options. 1) The Potato Mash: Use a potato masher or the back of a fork to mash about a third of the potatoes directly in the pot. They will naturally thicken the broth. 2) The Slurry: Make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup after you’ve added the cream and let it cook for another 2-3 minutes until thickened.

Q: Can I make this chowder ahead of time?
A> You can, but with one crucial step! Prepare the soup completely, but leave out the shrimp and cream. Let the base (with potatoes and chestnuts) cool and store it in the fridge for up to a day. When you’re ready to serve, gently reheat the base, stir in the cream, and then add the raw shrimp to cook through. This prevents the shrimp from getting tough and the cream from separating.

Q: I can’t find chestnuts. What’s the best substitute?
A> The unique flavor of chestnuts is hard to replicate, but for a similar starchy, slightly sweet element, you can try using 1 cup of peeled, diced sweet potato (add it with the regular potatoes) or 1 cup of chopped, toasted pecans or walnuts (stir them in at the very end so they keep their crunch).

Q: My soup curdled! What happened?
A> This usually happens if the soup boils aggressively after the cream has been added. Cream-based soups prefer a gentle simmer. If this happens, don’t panic! Remove it from the heat immediately and give it a vigorous whisk. Often, you can bring it back together. To prevent it, always simmer gently after adding dairy.

Nutritional Information*

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4-6

*Please note: This is an estimated nutritional breakdown based on the ingredients used. It may vary depending on your specific brands and portions.

Estimated per serving: Calories: 390 | Fat: 23g | Saturated Fat: 13g | Carbohydrates: 22g | Fiber: 2g | Sugar: 4g | Protein: 22g | Cholesterol: 205mg | Sodium: 850mg

Final Thoughts:

This Creamy Shrimp & Roasted Chestnut Chowder is the ultimate winter comfort in a bowl—luxuriously creamy, subtly sweet, and packed with cozy, soulful flavors. It’s the kind of recipe that feels elegant enough for holiday dinners yet simple and approachable for a quiet weeknight. The shrimp bring tender, briny goodness, while the chestnuts add an unexpected earthy sweetness that elevates the chowder to something truly special.

What I love most is how versatile this soup is: you can swap proteins, add veggies, or adjust the seasoning to make it your own. Whether served with crusty bread, buttery biscuits, or just a warm spoonful straight from the pot, it’s a recipe that will warm hearts, fill bellies, and become a cherished part of your winter rotation. Cozy up and savor every comforting, creamy bite!