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Creamy Shrimp Chowder

A delightful, velvety soup combining shrimp, creamy cheeses, and fresh vegetables, perfect for family dinners or cozy nights in.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 cups water or vegetable broth Using vegetable broth adds more flavor.
  • 1 package spreadable cheese wedges e.g., Laughing Cow or President's cheese
  • 1 wheel brie cheese, chopped 8 oz, to infuse richness
  • 1 onion, finely chopped For a sweet and aromatic base
  • 1 carrot, peeled and shredded Adds a touch of sweetness
  • 1-2 stalks celery, thinly sliced or finely diced Offers a refreshing crunch
  • 3 medium potatoes, peeled and chopped Gives the chowder body and heartiness
  • 1 pound shrimp, peeled and deveined Provides a succulent seafood flavor
  • 1-2 dry bay leaves For depth and a hint of earthiness
  • Salt and ground black pepper To taste, enhances all flavors
  • 1/2-1 tablespoon dry herbs and spices e.g., onion salt, Old Bay seasoning, garlic powder, onion powder, dry parsley, or chives
  • fresh herbs, minced e.g., parsley, chives, or dill for garnish

Method
 

Preparation
  1. Boil the water (or broth) in a medium pot over high heat to create the chowder base.
  2. Prepare the cheese: peel the spreadable cheese wedges and chop the rind off the brie cheese. Cut the brie into small cubes and set aside.
  3. Chop the onion, grate the carrot, slice the celery, and cut the potatoes into small cubes.
Cooking
  1. Once the water is boiling, add the cheese wedges. Use a whisk to mix until all the cheese is completely dissolved.
  2. Add the chopped onion, shredded carrot, diced celery, and cubed potatoes into the chowder. Season generously with salt, pepper, and your chosen herbs and spices. Cook on medium-low heat for about 15 minutes until the potatoes are tender.
  3. While the chowder simmers, prepare the shrimp by peeling and deveining them if necessary.
  4. Add the shrimp to the soup and cook until the shrimp turns pink, about 5 minutes. Avoid overcooking to maintain tenderness.
  5. Once cooked, discard the bay leaves and garnish the chowder with fresh herbs.

Notes

Use quality broth for richer flavor, and feel free to experiment with additional spices. For a heartier dish, consider adding corn or bell peppers. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.