Creamy Shrimp & Roasted Chestnut Chowder : The Ultimate Cozy Winter Bowl
This rich, velvety chowder blends tender shrimp with sweet, earthy roasted chestnuts for a luxurious cold-weather dish. A splash of sherry deepens the flavor, while classic chowder ingredients like potatoes, cream, and herbs bring that comforting, hearty base. It’s a warm, elegant twist on seafood chowder—perfect for holidays or a soul-soothing winter night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 1x
Ingredients
1 lb shrimp, peeled and deveined
1 cup roasted chestnuts, roughly chopped
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
2 celery stalks, diced
2 medium potatoes, peeled and diced
½ teaspoon dried thyme
¼ teaspoon smoked paprika
Salt and pepper to taste
½ cup dry sherry (or white wine)
3 cups seafood stock or chicken broth
1 cup heavy cream
Chopped parsley, for garnish
Instructions
In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, and celery; sauté until soft.
Stir in potatoes, thyme, paprika, salt, and pepper. Cook for 5 minutes.
Add sherry to deglaze the pot, scraping up any brown bits. Simmer for 2 minutes.
Pour in broth and bring to a gentle boil. Cover and simmer for 15 minutes until potatoes are tender.
Stir in cream and chestnuts. Simmer for 5 more minutes.
Add shrimp and cook just until pink and opaque, about 3–4 minutes.
Adjust seasoning and serve hot, garnished with parsley.
Nutrition
- Calories: 390
- Fat: 23g
- Carbohydrates: 22g
- Protein: 22g