If you like Clam Chowder, you are going to LOVE this easy Shrimp Chowder recipe. It’s even better! Creamy and packed full of shrimp, potatoes, spices and cheese.
I adore Clam Chowder (New England Clam Chowder, especially), but I have to say that I think this Shrimp Chowder beats it. It is off the charts delicious!
Even as the picky kid that I was, I still loved anything with shrimp. I remember an exercise in my grade 5 class where we had to write a short descriptive essay on our favorite food. I choose shrimp. It just tastes good in anything in it’s in. Except maybe cheesecake.
I served Matty, my fiancé, a piping hot bowl of Shrimp Chowder and waited for his reaction. He told me that it was “amazing” and “delicious”. He agreed that it tastes even better than Clam Chowder – a recipe he enjoys as well.
His parents stopped in and I sent them home with a small container of Shrimp Chowder to try. I like to get lots of opinions on the recipes I make for the blog. Matty’s dad is the seafood lover so he ate it and also loved it. In fact, out of the three recipes I gave him to try, the Shrimp Chowder was his favorite. I knew I had a winner on my hands.
Shrimp Chowder Ingredients
To make this scrumptious chowder recipe, you’ll need:
- Boiling water
- Cocktail shrimp (use the canned variety)
- Swiss cheese
- Cheddar cheese
- Salt & pepper
- Garlic powder
- Celery salt
There is some overlap with Clam Chowder minus the cheese, parsley and spices. The cheese adds a nice, creamy thickness to it.
How to Make Shrimp Chowder
Start by adding butter to a large pot on medium heat. Once the butter is melted, add the onions and cook until soft. Make sure to not cook them too long. You don’t want them to brown and caramelize.
Add in the celery, potatoes, salt, pepper, garlic powder, celery salt and boiling water. Cook for 15 minutes on medium heat or until the potatoes are softened. Check to see if you can pierce them easily with a fork.
Reduce the heat to medium low and stir in the milk and shrimp. Heat for 5 to 7 minutes.
Stir in the parsley, Swiss cheese and cheddar cheese. Serve hot.
Helpful Kitchen Tools
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What to Serve with Shrimp Chowder
I enjoy making Shrimp Chowder for a hearty lunch.
Some serving ideas include:
- Soda crackers
- Crusty rolls or sourdough bread
- Your favorite sandwich
- Seafood Caesar Salad
How to Store Shrimp Chowder
I don’t recommend freezing Shrimp Chowder because of the milk in it. Creamy soups don’t come out the same after they’ve been frozen and reheated.
Store the Shrimp Chowder in the fridge in a covered container for up to three days. You can reheat in the microwave or on the stovetop.
More Chowder Recipes to Try
- Cheesy Chicken Chowder
- Corn Chowder
- Cheeseburger Chowder
- Salmon Chowder
- Manhattan Clam Chowder
- New England Clam Chowder
Are you a fan of seafood chowder recipes?
- 1 onion, diced
- 2 tbsp butter
- 1 cup boiling water
- 3 medium potatoes, cut into cubes
- 1/4 cup celery, chopped
- 2 106g cans Cocktail shrimp, drained and rinsed
- 2 1/2 cup milk
- 1/2 cup Swiss cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 2 tbsp fresh parsley, chopped finely
- Add butter to a large pot on medium heat. Once melted, add onions and cook until soft, but make sure to not brown them.
- Add in celery, potatoes, salt, pepper, garlic powder, celery salt and boiling water. Cook for about 15 minutes on medium heat or until potatoes are softened.
- Reduce heat to medium low and add in milk and shrimp. Heat for about 5 to 7 minutes.
- Stir in parsley, Swiss cheese and cheddar cheese. Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 439 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 82mg Sodium: 1214mg Carbohydrates: 51g Fiber: 4g Sugar: 8g Protein: 20g