Preparation Steps

• Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for 1 minute more until fragrant.
• Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute.
• Gradually whisk in the chicken broth and milk until smooth. Add the diced potatoes.
• Bring the mixture to a simmer, then reduce heat and cook, stirring occasionally, until potatoes are tender, about 15-20 minutes.
• Add the shrimp and cook until pink and opaque, about 3-5 minutes.
• Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
• Ladle chowder into bowls and garnish with fresh parsley.