This Shrimp Chowder Recipe is like clam chowder but tastier! It's packed with potatoes, carrots, celery, onion, and plump shrimp. This simple, easy, and creamy healthy soup just happens to be lightened up and made without heavy cream!
In a large stockpot, over medium heat, melt the butter. Sauté the carrots, celery and onion for 5 minutes or until softened. Season with a pinch of salt and pepper.
Add the flour and stir for 1-2 minutes being careful not to burn it.
Add the milk slowly to the pot. Whisking out any lumps from the flour. Then add the vegetable broth to the pot. Bring to a gentle boil and allow to thicken. Reduce the heat to medium-high for a few minutes until well combined and thickened some. Season with the thyme, old bay, bay leaves, and generously salt and pepper.
Add the potatoes to the pot and cook for 10 minutes until potatoes are mostly tender.
Add the shrimp. Allow the shrimp to cook for 3-5 minutes. The shrimp will be done when they are opaque.
Reduce the pot from the heat and serve.
If you want a richer flavor you can use whole milk or half and half.Store any leftover in an airtight container in the fridge for up to 3 days.Reheat carefully as you can overcook the shrimp.