Creamy Shrimp Soup

This seafood chowder brings together the mouthwatering taste of shrimp with comforting staples like spuds, fragrant herbs, and melty cheeses. You'll love how this velvety, thick soup fills you up and warms your soul—just what you need for cold nights or friendly get-togethers. Plus, it comes together quickly, making it great for busy weekday meals.

INGREDIENTS

• Russet potatoes: 3 medium, diced into chunks, giving heartiness to the dish.
• Cocktail shrimp: 2 cans (106g each), drained and cleaned, delivering that seafood goodness.
• Cheddar cheese: 1/2 cup, grated, adding bold taste.
• Swiss cheese: 1/2 cup, grated, offering nutty undertones.
• Milk: 2 1/2 cups, creating the silky base.
• Yellow onion: 1, chopped finely, forming a tasty foundation.
• Celery: 1/4 cup, diced, for subtle crispness.
• Unsalted butter: 2 tbsp, for cooking the veggies.
• Boiling water: 1 cup, helping soften the potatoes.
• Garlic powder: 1 tsp, for aromatic depth.
• Celery salt: 1/2 tsp, complementing the vegetable notes.
• Salt: 1/2 tsp, bringing out all the flavors.
• Pepper: 1/4 tsp, adding a slight kick.
• Fresh parsley: 2 tbsp, minced, for color and freshness.

INSTRUCTIONS

Step 5:

Scoop the chowder into bowls, sprinkle extra parsley on top if you want, and enjoy while it's hot.

Step 4:

Mix in the grated Swiss and cheddar cheeses with the chopped parsley, stirring until the cheeses have completely melted.

Step 3:

Turn down the heat to medium-low and carefully add the milk and shrimp. Let everything heat through for 5-7 minutes, giving it an occasional stir.

Step 2:

Throw in the celery, potato pieces, salt, pepper, garlic powder, celery salt, and hot water into the pot. Cook on medium for about 15 minutes until you can easily pierce the potatoes.

Step 1:

Heat the butter in a big pot over medium heat. Toss in the chopped onions and cook them until soft but not browned.

Serving and Storage Tips

• Keep any leftovers in a sealed container in your fridge for up to 3 days.
• Serve steaming hot with some crusty bread or little oyster crackers to round out your meal.

Helpful Notes

• You can make the chowder thinner or thicker by playing with how much milk you put in.
• Cheese you grate yourself will melt way better than the pre-shredded stuff from bags.

Tips from Well-Known Chefs

• Chef Marie: "Try browning the potato chunks a bit before you boil them for extra flavor."
• Chef Anthony: "Want it super rich? Just add a little splash of heavy cream to your bowl."

What Makes Shrimp Chowder So Comforting?

This chowder hits all the right spots with its mix of smooth, rich textures and savory goodness. The soft potatoes work perfectly with the sweet shrimp, while the melty cheese adds amazing depth to the broth. Those warm spices and fresh parsley make it just right for chilly days.

How to Adjust the Flavor to Your Liking

Want to tweak your chowder? Try adding a tiny bit of cayenne for some heat or a squeeze of lemon juice to brighten it up. You can also toss in different herbs like dill or thyme for a whole new taste adventure.

FAQs

Can I use fresh shrimp instead of canned?

You bet! Just cook the fresh shrimp on their own first, then add them to your pot when you pour in the milk.

Can I make this chowder dairy-free?

Sure thing! Just swap out regular milk for a plant-based one and use non-dairy cheese instead.

How do I thicken the chowder?

Mix some cornstarch with cold water and stir it into your pot while everything's cooking. It'll thicken right up!

What can I serve with shrimp chowder?

This chowder tastes amazing with a chunk of crusty bread, some toasted garlic bread, or even just a simple green salad on the side.

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Conclusion

This shrimp soup brings creamy richness to every spoonful. Tender potato chunks, sweet onions, celery, and cocktail shrimp blend in a cheese-filled, savory broth. Both Swiss and cheddar give the soup a deep flavor, enhanced with garlic, celery salt, and pepper. It’s gluten-free, fast to make, and perfect with crusty bread for chilly nights.