Cheese in shrimp chowder?

I know it's unconventional, but it's delicious. You don't have to make a roux with butter and flour, since the cheese creates that creamy, thickened texture and adds the cheesy aspect to it. You can either use 2 packages of the spreadable cheese wedges or 1 package of the wedges and one package of brie cheese, like I do. The flavor of the brie is wonderful with the shrimp.

What kind of shrimp to use?

For the best results, use raw shrimp. It will be juicier and more flavorful. You can use the cooked shrimp. Add it in at the last minute, just to warm it through.

Can you freeze Shrimp Chowder?

I don't recommend freezing this chowder. The potatoes will fall apart and have an unpleasant texture after freezing and the cheese may cause the chowder to separate.

What can you substitute for 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 Chicken Meatball Soup .

Creamy Shrimp Chowder

Name: Creamy Shrimp Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 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)

Creamy Shrimp Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.

Author: Olga's Flavor Factory
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 6 1x
Category: Soups

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/creamy-shrimp-chowder/