Creamy Shrimp Chowder

When it comes to comfort food, a steaming bowl of chowder can never go wrong. Today, we’re diving into the world of seafood chowder with our delectable Creamy Shrimp Chowder recipe.

Whether you’re a seafood enthusiast or just looking for a heartwarming, easy-to-make dish, this one’s for you. In this blog post, we’ll explore the secrets to making the creamiest, most satisfying shrimp chowder. From the ingredients to the step-by-step process, we’ve got you covered. Let’s dive right in!

Who’s This Recipe For?

Creamy Shrimp Chowder is perfect for seafood lovers, busy weeknight dinners, or weekend gatherings. If you want a quick and delicious meal that doesn’t require hours in the kitchen, this recipe is your new best friend.

With minimal prep and cook time, you can enjoy a bowl of comforting chowder in no time. Plus, it’s a versatile recipe, so you can easily adapt it to your taste.


8 cups water (or you can use vegetable broth)
1 packages (6-8 oz each) spreadable cheese wedges, Laughing Cow or President’s cheese
1 package of brie cheese wheel (8 oz)
1 onion, finely chopped
1 carrot, peeled and shredded
1–2 stalks of celery, thinly sliced or finely diced
3 medium potatoes, peeled and chopped
1 pound shrimp, peeled and deveined
1–2 dry bay leaves
salt, ground black pepper, to taste
1/2 – 1 Tablespoon dry herbs and spices, such as, Trader Joe’s Onion salt, Old Bay seasoning, garlic powder, onion powder, dry parsley, chives, shallots, etc.
fresh herbs, minced (parsley, chives, dill, etc)


Bring the water to a boil in a medium pot. Meanwhile, peel the spreadable cheese wedges. Cut the rind off the brie cheese and chop it into small cubes. (discard the rind)

Prep the vegetables. Chop the onion, grate the carrot, slice/finely dice the celery and cut the potatoes into small cubes.

Add the cheese wedges to the boiling water and use a whisk to mix, until all the cheese is dissolved. Add the cubes of brie cheese. The brie cheese won’t melt completely but will soften.

Add onion, carrots, celery, potatoes and bay leaves to the chowder. Season to taste with salt and pepper and any combination of dry herbs and spices that you like. Cook, simmering on medium low heat for about 15 minutes, until the potatoes are tender. While the potatoes are cooking, prepare the shrimp. Peel and devein, if needed.

Add the shrimp to the soup. Cook for about 5 minutes, just until shrimp is pink. Be careful not to overcook the shrimp. As soon as it turns pink take off the heat. Discard the bay leaf, garnish with fresh herbs.

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