Instructions:
In a large pot, heat the butter over medium heat until melted. Add the diced onions and cook until they are soft but not browned.
Mix in the celery, potatoes, salt, pepper, garlic powder, celery salt, and boiling water. Continue cooking on medium heat for about 15 minutes, or until the potatoes are tender.
Reduce the heat to medium-low and pour in the milk and add the shrimp. Let the mixture heat through for 5 to 7 minutes, stirring occasionally.
Finally, stir in the fresh parsley and the cheeses until the cheese is melted and well integrated into the soup. Serve the chowder hot.
Prep Time: 10 mins | Total Time: 35 mins | Servings: 4
