Shrimp Chowder
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.
Shrimp Chowder
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:
- Onions
- Butter
- Boiling water
- Potatoes
- Celery
- Cocktail shrimp (use the canned variety)
- Milk
- Swiss cheese
- Cheddar cheese
- Salt & pepper
- Garlic powder
- Celery salt
- Parsley
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.
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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
- Seafood Chowder
You’ll also like Buffalo Shrimp, Air Fryer Shrimp, Air Fryer Coconut Shrimp, Shrimp Salad, Shrimp Creole and Curried Shrimp Rolls.
Are you a fan of seafood chowder recipes?
Shrimp Chowder
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Ingredients
- 1 yellow onion diced
- 2 tbsp unsalted butter
- 1 cup boiling water
- 3 medium russet potatoes cut into cubes
- ¼ cup celery chopped
- 2 cans cocktail shrimp 106g cans, drained and rinsed
- 2 ½ cup milk
- ½ cup Swiss cheese shredded
- ½ cup cheddar cheese shredded
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- ½ tsp celery salt
- 2 tbsp fresh parsley chopped finely
Instructions
- 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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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HI MY NAME IS STEVE WOULD YOU SO MIND SEND ME THIS RECISPE TO MY EMAIL THANK YOU…
How can I substitute fresh garlic and fresh celery for garlic and celery salt? I would like to make this recipe, but don’t like the salts. Thank you.
Yes, you can use fresh garlic and I would just leave out the celery salt since it already has celery in the recipe.
Can I use vegetable stock instead of the water…?
Yes, that would work.
Could you use canned crab instead?
Yes, you can use that instead.
I use half and half instead of milk. I do not use cheese.
Agree about not freezing mil/cream based recipes.
Also, frozen cooked small or medium shrimp ….thaw first and remove tail shell.
1 clove smashed garlic.
Hi is this chowder reasonably thick or do you need to blend it
It’s not super thick, but I like the consistency. I don’t blend mine, but if you like a thicker chowder, you could blend some of it.
This sounds delicious. I would rather use fresh shrimp, how much should I use? Thank you.
I’d use about a pound of fresh shrimp.
Could I use frozen shrimp instead of canned shrimp?
Yes, you can, but I would thaw it first before using in the recipe. I’d also remove the tails.
AWESOME RECIPE!! CAN’T WAIT TO MAKE SOME!!
Love this recipe! Have made it numerous times. I just can’t stop the cheese from curdling. It doesn’t change the taste. It just doesn’t look good! Any ideas would be greatly appreciated!!
Try adding the cheese in slowly. Add a little and then stir and then add more, etc.
Just use an already creamed/whipped cheese like Cheese Whiz or Velveeta… Cheese Whiz has been the secret ingredient in winning seafood type chowders for decades…
If I would use frozen or fresh shrimp how many lbs do I use?
I would use about a pound of shrimp.
This was delicious. I made enough for my daughters family as well. They loved it. However, I will substitute kale for parsley. We love kale and I think it will be good. Thank you for the recipe.
Could I add corn to the mix?
Yes, definitely!
I have lots of raw shrimp in freezer and fresh celery, but no celery salt (not a fan of celery or salt. Can I use my frozen shrimp and fresh celery?
Yes, definitely! You could just omit the celery salt too.
I would prefer to use fresh shrimp as I have plenty on hand. How to use them?
I would make sure they are peeled and deveined and remove the tail. They should cook when you add them into the soup.
I wanna know as well, I thinking russet potatoes .
Any specific type of potatoes?
I wanna know as well. But I think it would be a russet potato.
This was really good, I had to sub mozzarella for Swiss and i did use a knorr chicken bullion with the water( had to add 2 cups of water i guess i have huge potatoes) . Had a piece of bacon already cooked from breakfast so i copped that up when i started the onions and I also had fresh. Gulf shrimp! Very tasty, if you use bullion don’t add the salt till finished, i could be too salty otherwise. Thanks for a great recipe base!
Can I use almond milk instead of regular milk?
HI Stacie,
Me again. Sharing on the weekend edit next Saturday! laura in Colorado
hi stacie,
Love this! I have a similar recipe and it would be perfect for January! We need snow in Colorado (below 9000 feet)!
Visiting from Colorado, laura