Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (about 2 cups)
  • 1 cup carrots, diced (150 g)
  • 2 cups low-sodium chicken or vegetable broth (480 mL)
  • 1 cup whole milk or creamy non-dairy milk (240 mL)
  • 1 pound shrimp, peeled and deveined (450 g)
  • 1 teaspoon Old Bay seasoning (or to taste)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion; sauté until translucent (about 3-4 minutes).
  3. Stir in minced garlic; cook for an additional minute until fragrant.
  4. Add diced potatoes and carrots to the pot.
  5. Pour in the chicken or vegetable broth. Bring to a simmer.
  6. Cook until potatoes are tender, about 10-12 minutes.
  7. Stir in the whole milk or dairy-free alternative; reduce heat to low.
  8. Gently add shrimp to the chowder.
  9. Season with Old Bay, salt, and pepper.
  10. Cook until shrimp are pink and opaque, about 3-5 minutes.
  11. Ladle the chowder into bowls and garnish with fresh parsley.