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Luxurious Brie & Shrimp Chowder That Melts in Your Mouth

Creamy Shrimp Chowder
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Velvety brie cheese transforms ordinary chowder into a luxurious bowl of comfort in this Creamy Shrimp Chowder.

Ingredients

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

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion, shredded carrot, and diced celery, cooking for 5-6 minutes until softened but not browned. I find this aromatic base is what really builds the foundation of flavor.
  2. Pour in the 8 cups of water or vegetable broth and add the bay leaves. Bring the mixture to a gentle simmer, then add the chopped potatoes. Cook for about 15 minutes, or until the potatoes are fork-tender.
  3. Reduce the heat to low and add the spreadable cheese wedges in small pieces, stirring until completely melted. Next, add the brie cheese (rind removed and cut into cubes), stirring constantly until the cheese has fully incorporated into the broth. The soup should start looking luxuriously smooth.
  4. Season with your mixed herbs and spices, salt, and pepper. Remember that the cheeses already provide some saltiness, so start with a lighter hand and adjust to taste.
  5. Add the peeled and deveined shrimp to the pot and simmer gently for just 3-4 minutes until they turn pink and opaque. Be careful not to overcook them – they’ll become tough and rubbery if left too long.
  6. Turn off the heat and let the chowder rest for 5 minutes. This allows the flavors to marry and the chowder to thicken slightly as it cools.
  7. Ladle the chowder into warm bowls and garnish with a generous sprinkle of fresh minced herbs. The contrast between the rich, creamy soup and the bright herbs creates the perfect finishing touch.

Notes

  • Choose your broth wisely: Using vegetable broth instead of water creates a significantly richer foundation for your creamy shrimp chowder, though water works fine when you’re leaning on the cheeses for flavor.
  • Perfect cheese prep: Remove the brie rind completely and cube both cheeses before adding. I’ve found this prevents clumping and ensures they melt evenly into that luxurious texture everyone craves.
  • Shrimp timing matters: Add shrimp only in the final minutes of cooking and remove the pot from heat once they turn pink. They’ll continue cooking in the residual heat while avoiding that disappointing rubbery texture.
  • Temperature control: Keep heat low when incorporating cheeses to prevent separation or graininess. Gentle, constant stirring distributes the melting cheese perfectly throughout the broth.
  • Season strategically: Add dry herbs and spices before the shrimp to allow their flavors to bloom, but save fresh herbs strictly for garnish—their bright flavors disappear with extended cooking.
  • Rest before serving: Those 5 minutes of resting time aren’t optional! This crucial step allows the chowder to thicken naturally as starches from the potatoes release into the broth.

Find it online: https://www.sweethomecook.com/creamy-shrimp-chowder/