Creamy Shrimp Chowder
This Creamy Shrimp Chowder is one of the easiest seafood chowders to make. Shrimp, potatoes, onions, carrots, celery and fresh herbs are cooked in a creamy and cheesy broth.
On busy nights, this is one of the soups that I can quickly prepare and have a delicious and hearty dinner for my family in no time. One of my friends shared this recipe with me about a year before I got married, and she said that this was her secret to having a meal ready just 30 minutes after walking in the house.
It’s so satisfying, with the creamy and cheesy broth, the starchy potatoes and juicy shrimp. The onions, celery and carrots give it a nice flavor and the fresh herbs are the best finishing touch.
How to Make the Creamy Shrimp Chowder
I love how quickly this soup is made. While the water or broth is coming to a boil, prep all the vegetables.
Add the cheese to the water first. Use a whisk to mix in the cheese until it’s evenly incorporated. The spreadable cheese will melt and will become create a creamy consistency to the broth.
Add the potatoes, onion, carrots and celery to the broth. Season with salt and ground black pepper to taste. Cook the soup at a simmer, until the potatoes are cooked through, 10-15 minutes.
Add the peeled and deveined shrimp to the soup and cook until the shrimp is cooked through and pink, 3-5 minutes.
Garnish with fresh herbs and serve.
What Kind of Cheese Should Be Used?
You can use 2 packages of spreadable cheese. I also like using one package of brie cheese. I think it pairs really well with the rest of the ingredients. The spreadable cheese melts right into the broth, creating a creamy texture and the brie softens but it doesn’t melt completely, so there are delicious tiny morsels of brie cheese interspersed in the soup. It is such a treat!
Peel the cheese and use a whisk to melt the spreadable cheese into the water. Cut the casing around the brie cheese and chop the cheese into small cubes. Use the back of a wooden spoon to press the brie cheese against the sides of the pot to help the cheese to break apart into smaller pieces and to be more incorporated into the soup.
What Kind of Shrimp Should You Use and How To Prepare It:
Raw shrimp is always best. Peel and devein the shrimp before adding it to the soup. This is really easy to do. Many times, shrimp is already sold deveined, but if it’s not, all you have to do is make a shallow cut along the middle of the back of the shrimp to expose the black “vein”, and lift it out. A paring knife of kitchen scissors work well for this.
Frozen shrimp is the best option, unless you’re buying fresh raw shrimp at a market where they sell it right after catching it. Frozen shrimp is usually frozen immediately when it’s caught, so it is really fresh. Plus, it’s really convenient to have frozen shrimp on hand for a really easy and quick dinner. Frozen shrimp thaws really fast.
For this soup, any size shrimp will work. You can use the tiny shrimp or even jumbo shrimp.
What Can Be Used Instead of Shrimp
Instead of shrimp, you can use salmon, chicken or even meatballs. I really like making really tiny chicken meatballs for this soup. They go really well with this recipe. Add them at the end of cooking, just as you would the shrimp and cook until cooked through. I use the recipe for the meatballs from the Russian Meatball Soup.Print
Creamy Shrimp Chowder – Суп c Креветками
This Creamy Shrimp Chowder is one of the easiest seafood chowders to make. The creamy and cheesy broth has potatoes, aromatic vegetables and fresh herbs.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Soups
- 6 – 8 cups chicken broth or water
- 2 packages (6-8 oz each) spreadable cheese wedges, Laughing Cow or President’s cheese (can also use 1 package brie cheese instead)
- 3 medium potatoes, peeled and chopped
- 1 onion, finely chopped
- 1 carrot, peeled and shredded
- 1–2 stalks of celery, thinly sliced
- 1 pound shrimp, peeled and deveined
- bay leaf, Old Bay seasoning, salt pepper
- fresh herbs, minced (parsley, chives, dill, etc)
- Peel the spreadable cheese wedges. Cut the rind off the brie cheese, if using and chop into small cubes.
- Bring water, chicken broth or a mixture of both to a boil in a medium pot.
- Add the cheese wedges and mix with a wooden spoon or with a whisk until all the cheese is dissolved. The brie cheese won’t melt completely but will soften.
- While the water is coming to a boil, prep the rest of the ingredients. Add potatoes, carrots, onions, celery, bay leaf, Old Bay seasoning, salt and pepper to the soup. Cook, simmering on medium low heat for about 15 minutes, until the potatoes are tender.
- Add the shrimp to the soup. Cook for 2-4 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.
Keywords: shrimp chowder, shrimp soup, creamy shrimp chowder
This is an updated version of the Creamy Shrimp Chowder recipe that was published originally on June 13, 2012.
Wow! This soup sound so delicious. I never seen soup with this cheese before. Definitely a must try on my list. Thank you Olga.
This soup is so delicious!!! Very quick and easy to make. Thanks for sharing Olga!!!
Anything with shrimp is yummy! Thanks for another great post.
I’m starting to cook, and this is my second big meal. It’s so quick and easy to make! It’s delicious, and I’m looking forward to making it again! Thanks for the recipe!
That’s wonderful. I’m so glad you liked this recipe. I hope you’ll be able to find more recipes that you’ll love too.
This looks very good! I’ve tried a similar soup called shrimp cauliflower soup, and although it was good, I wasn’t that big of a fan. It seemed to sweet for me to be a soup, I’m thinking because it had a lot of heavy cream. Is this on the sweet side as well?
This soup isn’t sweet at all:)
Olga, how many ounces are the packages of cheese wedges?
There is approximately 5-6 oz in each package.
Can you use cream cheese instead of laughing cow cheese?
I would not recommend using cream cheese.
Olga, what can be substituted for the shrimp?
I like making tiny chicken meatballs instead of the shrimp. I actually like the meatballs better anyway. You can also add cooked chicken. I have a recipe for Russian Meatball Soup, just use the same meatballs in this soup.
How much of the old bay seasoning and salt and pepper do you use?
I would appreciate just a ball park at least:) thanx
I’ve never measured how much salt and seasoning I put into soup. Just start with a small amount, taste it and add more if it needs it.
Would this soup go well with imitation crab?
I’ve never personally tried it, but I think it would work, Innessa. Let me know how it turns out:).
Do you think canned clams would work, making it a clam chowder?
I’ve never used canned clams, but I don’t see why not. Give it a try.
Hi Olga, Thank you for the recipe. When we were visiting Ukraine our aunt cooked similar soup but instead of shrimp she used Fish salmon. It was really good. Can’t wait to make your version of this soup.
That sounds delicious too, Katie:).
no printable version?
Hi, Olga! Thanks for great recipes and tips! I have a question about this recipe : do you think milk + flour would work instead of chicken broth+ spreadable cheese? Thanks again.
So simple, so yummy! Mmmmmmm. Just made it and im soooo excited to have my hubby home for dinner
I’m so glad you liked it, Juli. I hope your husband enjoyed it just as well.
This is a five-star soup. Many thanks for sharing the recipe Olga. My husband, who works in the restaurant industry, raved about it.
Hi Olga- what exactly do you mean by two packages of spreadable cheese? Because in your picture it looks like you used 8… so you mean like the 2 individual triangles or 2 large packages?
Just thrown off by the picture.
You need to use 2 entire packages, not wedges, of spreadable cheese, 16 cheese wedges total. Sorry for the confusion.
Hi Olga! Thank you for amazing recipes. I want to try making his soup, I bought spreadble cheese wedges one whole package is 4oz how many packages would I need for this recipe?
You need two packages and each package that I used is 6-8 oz each, so you’ll need 3. It’s completely a matter of taste though:). Add the cheese, mix until it melts into the soup, try it and see if you want it to be more or less creamy.
Sometimes I add a package of brie cheese too, which gives it great taste and it doesn’t melt completely, but leaves little gooey pieces of cheese that is really yummy. Just cut off the outside of the brie, if you use it and cut it up into cubes first. I use the back of the wooden spoon to help the cheese melt by smearing it by the side of the pot. I hope you enjoy it.
The best soup I’ve ever tried! It’s so delicious! My whole family loved it!
I’m so glad that you enjoyed this soup, Oksana.
A great soup. I added some chopped celery and a couple of dashes of Worcestershire sauce to kick it up a little. Had never tried soup with that cheese. Really good and very rich and creamy. Thanks so much.
I’m so glad you enjoyed the soup, Jim. Thank you for taking the time to write.
Delicious. Will definitely make it again. Thank you.
I’m happy to hear that you enjoyed it, Dottie.
We maintain a low-fat, low-calorie diet. This chowder sounds delicious, but I am concerned about the nutritional content. Can you provide this information?
I don’t provide nutrition information on my website at this time, but there are tons of nutrition calculators online where you just have to plug in the ingredients and it will give you that info.
Dont know why i waited so long to try this soup, it is so delicious, my kids said to definitely add it to the favorites soup section in our binder :). Will definitely be making it again especially in the colder weather will be perfect. Thank you for sharing it with us. Entire family loved it.
Would already cooked shrimp work If I just heated them through at the end?
Sure, that would work. Although the soup won’t have as much flavor because it’s not benefiting from the shrimp cooking in the broth and flavoring all the other ingredients too.
Hi Olga, you mentioned celery in the instructions, but not in the ingredients. Please clarify whether celery should be added, and if so, how much and how should it be prepared. Thank you!
I apologize about that, Natasha. I fixed the mistake and updated it in the recipe.
Thank you! 😊
This soup is so easy to make and taste delicious ! I’ve done it many times already and everybody that tries loves it! Thank you Olga for a great recipe !
I’m so happy you enjoyed the soup, Mariya! Thank you for taking the time to write.