Creamy Seafood Shrimp Chowder

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and cook for another minute or until fragrant.
3. Stir in the flour to create a roux, cooking for about 2 minutes while stirring constantly.
4. Gradually add the seafood stock, stirring continuously to prevent lumps from forming.
5. Add the heavy cream and whole milk, stirring well to combine.
6. Season with paprika, cayenne pepper, salt, and pepper. Simmer the mixture for about 10 minutes.
7. Add the shrimp, cooking until they turn pink and are fully cooked, about 5-7 minutes.
8. Stir in the fresh parsley and chopped green onions.
9. Serve hot with crusty bread on the side.

Chef’s Tips

• For a thicker chowder, add a little more flour to the roux.
• If you prefer a spicier dish, increase the cayenne pepper to taste.
• Ensure the shrimp are fresh for the best flavor.

Nutrition (per serving)

Approximate calories: 360, Protein: 30g, Carbs: 18g, Fat: 20g

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