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.
Helpful Kitchen Tools
These kitchen tools will help you prepare this recipe.
This post contains affiliate links.
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
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.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
I made ATHIS YESTERDAY AND I LOVED IT I SHARED IT WITH A FRIEND OF MINE AND THEY LOVE IT ALL SO, I WILL USE HALF AND HALF OR WHIP CREAM TO MAKE IT A LITTLE THICKER, SOME CARROTS AND PEAS CAN BE ADDED. I READ ONE COMMENT WHERE SHE SAID SHE FROZE IT IN JARS! Would the JARS NOT BREAK WHEN THEY ARE FROZEN, OR IS that WHY THE 1/2 INCH SPACE AT THE TOP IS FOR? i WILL TRY IT WITH UNCOOKED JUMBO SHRIMP.
I absolutely love this shrimp chowder recipe. It’s easy and so good. I have probably made this shrimp chowder at least 10 times in the last 6 months.
This was delicious. My husband is not a big seafood eater, but he said it tastes like something you would have at a nice restaurant. Will definitely be making it again. Thank you.
Can I use frozen shrimp instead of can
Yes, but thaw it first and pat dry!
Making now and my cheese is like. Big gooey ball! It’s not pre shredded kind either. Taste is good. Haven’t added shrimp yet cuz don’t want to overcook them.
Definitely not creamy or cheesy enough… just lacked something!? I’ll try more or different cheese & heavy cream possibly would be thicker? Perhaps flour would thicken? Definitely disappointing
This was a awesome recipe will make it again most definitely my husband loved it and do did I.
Do I leave the skins on the potatos?
You can leave them on or peel them – up to you!
I just love it… ease, simple and very tastefull!
Added a little cayenne pepper. Excellent!