Why You’ll Love Sweet Potato and Shrimp Chowder Recipe
I enjoy this chowder because it’s creamy without being heavy, and the sweetness of the vegetables pairs beautifully with the briny shrimp. The texture is smooth and velvety, with tender bites of carrot and sweet potato stirred in at the end. It’s also easy to adjust—I thin it with more broth when I want it lighter or add extra cream when I want it richer.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large cloves garlic, minced, divided 2 tablespoons unsalted butter 3 tablespoon olive oil, divvied 3 pounds sweet potatoes, peeled and large dice, divided 2 shallots, diced 1 cup fresh carrots, diced 1 cup fresh celery, diced 1 quart chicken broth, divided 1 cup heavy cream 8 ounces shrimp (frozen and thawed is fine) Salt and pepper, to taste 1 tablespoon thyme, finely chopped
Directions
I heat the butter and 1 tablespoon olive oil in a large Dutch oven over medium heat. When the butter is melted, I add the diced shallots and sauté for about 5 minutes.
I add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.
I add the diced sweet potatoes, carrots, and celery and sauté for another 5 minutes.
I pour in 3 cups of the chicken broth, reserving the rest. I cover the pot and let the vegetables simmer for 20–25 minutes, until the sweet potatoes are tender.
Using a slotted spoon, I remove about 2 cups of the sweet potatoes and carrots and set them aside. I let the remaining mixture simmer for another 10 minutes until everything is fall-apart tender.
I remove the pot from the heat, stir in the cream, and puree the mixture in batches in a blender. I return the puree to the Dutch oven and thin it with the remaining broth as needed.
In a separate sauté pan over high heat, I heat the remaining 2 tablespoons olive oil. I add the last minced garlic clove, followed by the shrimp in a single layer. I sauté quickly, seasoning with salt and pepper, until the shrimp turn pink—about 30 seconds per side. I remove the tail shells before adding them to the chowder, though adding them tail-on is fine too.
I fold the shrimp, reserved vegetables, and thyme into the chowder. I season to taste with salt and pepper and serve with croutons or warm bread.
Servings and Timing
Servings: 6 Prep Time: 20 minutes Cook Time: 40 minutes Total Time: About 1 hour
Variations
I sometimes add smoked paprika for a deeper flavor.
I stir in a splash of lemon juice at the end to brighten the soup.
I replace shrimp with scallops or crab when I want something different.
I use coconut milk instead of cream for a dairy-free option with a subtle tropical note.
I add a pinch of cayenne or red pepper flakes for gentle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chowder gently on the stovetop over low heat, adding a splash of broth if it thickens. I avoid boiling it to keep the shrimp tender.
FAQs
Can I use frozen shrimp?
Yes, I thaw them first and pat them dry before sautéing.
Why did my chowder get too thick?
The sweet potatoes create natural thickness; I thin it with extra broth or cream.
Can I blend the entire soup instead of reserving veggies?
Yes, but I like keeping some vegetables whole for texture.
Can I add onions instead of shallots?
Yes, diced onions work perfectly.
Can I make this chowder dairy-free?
Yes, coconut milk or a plant-based cream substitute works nicely.
Can I add more vegetables?
Absolutely—corn, bell pepper, or parsnips blend well with the flavors.
Why are my shrimp rubbery?
They were overcooked; I cook them just until they turn pink.
Can I use vegetable broth instead of chicken broth?
Yes, the flavor will be slightly lighter but still delicious.
Can I freeze this chowder?
I don’t recommend freezing because the cream base and shrimp don’t thaw well.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair beautifully.
Conclusion
I love making this Sweet Potato and Shrimp Chowder because it’s warm, nourishing, and full of comforting flavors. The creamy base, tender vegetables, and savory shrimp create a bowl that feels indulgent yet balanced—perfect for cold evenings and lazy weekends alike.
A velvety, lightly sweet chowder made with puréed sweet potatoes, tender shrimp, and aromatic vegetables. Creamy without feeling heavy, this soup balances sweetness, richness, and savory seafood flavor in one comforting bowl.
Total Time:1 hour
Yield:6 servings
Ingredients
3 large cloves garlic, minced, divided
2 Tbsp unsalted butter
3 Tbsp olive oil, divided
3 lbs sweet potatoes, peeled and large-diced, divided
2 shallots, diced
1 cup carrots, diced
1 cup celery, diced
1 quart chicken broth, divided
1 cup heavy cream
8 oz shrimp (fresh or thawed)
Salt and pepper, to taste
1 Tbsp thyme, finely chopped
Instructions
Heat butter and 1 Tbsp olive oil in a large Dutch oven over medium heat. Add diced shallots and sauté for about 5 minutes.
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add diced sweet potatoes, carrots, and celery; sauté for 5 minutes.
Pour in 3 cups of chicken broth, reserving the remainder. Cover and simmer 20–25 minutes, until sweet potatoes are tender.
Remove about 2 cups of the sweet potatoes and carrots with a slotted spoon; set aside.
Simmer the remaining mixture for another 10 minutes until everything is fall-apart tender.
Remove from heat, stir in the cream, and purée the soup in batches in a blender. Return the purée to the pot and thin with the remaining broth as desired.
In a separate sauté pan, heat the remaining 2 Tbsp olive oil over high heat. Add the final minced garlic clove, then the shrimp in a single layer.
Sauté the shrimp for about 30 seconds per side, seasoning with salt and pepper. Remove tails if desired.
Fold the shrimp, reserved vegetables, and thyme into the chowder. Season to taste and serve warm.
Notes
Add smoked paprika for a deeper flavor.
A splash of lemon juice brightens the soup.
Substitute scallops or crab for the shrimp.
Use coconut milk instead of cream for a dairy-free version.
