Description

If you’re a fan of clam chowder, then this shrimp chowder recipe is a must-try. Creamy, savory, and packed with tender shrimp, hearty potatoes, flavorful spices, and melty cheese, this chowder is a cozy bowl of comfort that comes together in just 30 minutes. Perfect for chilly nights, busy weeknights, or when you’re simply craving something soul-warming and satisfying, this shrimp chowder delivers rich flavor with minimal effort.

Ingredients

1 yellow onion, diced
2 tablespoons unsalted butter
1 cup boiling water
3 medium russet potatoes, cut into cubes
¼ cup chopped celery
2 cans cocktail shrimp (106g each), drained and rinsed
2 ½ cups milk
½ cup shredded Swiss cheese
½ cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon celery salt
2 tablespoons fresh parsley, finely chopped

Instructions

In a large pot over medium heat, melt the butter.
Add diced onions and cook until soft, stirring occasionally. Avoid browning.
Stir in chopped celery, cubed potatoes, salt, pepper, garlic powder, and celery salt.
Pour in the boiling water and let cook for about 15 minutes, or until potatoes are tender.
Lower the heat to medium-low.
Add the milk and drained shrimp. Heat for 5 to 7 minutes.
Stir in shredded Swiss cheese, cheddar cheese, and chopped parsley.
Cook until cheese is fully melted and soup is heated through.
Serve hot with your favorite bread or crackers.

Notes

serving tips

Serve the shrimp chowder hot, right after cooking, for the best creamy texture and flavor.
Garnish with a sprinkle of fresh parsley or extra shredded cheese for added color and richness.
Pair it with crusty bread, garlic toast, or warm dinner rolls to soak up the delicious broth.
A side of oyster crackers or a light green salad also makes a great accompaniment.

storage tips

Let the chowder cool to room temperature before storing.
Transfer to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Do not let it boil when reheating to avoid curdling the milk and cheese.
Freezing is not recommended due to the milk and cheese content, which can separate or become grainy when thawed.