1. Peel, devein, rinse, and pat dry shrimp; chill. Peel and dice potatoes (½-inch cubes), onion, and celery. Mince garlic. Measure out all liquids, shred cheese, and prepare spices and chopped parsley.

2. In a large pot or Dutch oven, melt 4 tbsp unsalted butter over medium heat. Sauté diced onion and celery for 8–10 minutes until translucent. Add minced garlic; cook 1 minute. Stir in Old Bay, smoked paprika, cayenne (optional), salt, and black pepper; cook 1 more minute until fragrant.

3. Sprinkle ½ cup all-purpose flour over vegetables and spices. Whisk constantly for 2–3 minutes until lightly golden and nutty, cooking out the raw flour taste.

4. Gradually whisk in 2 cups seafood or vegetable broth until smooth. Slowly stir in 4 cups whole milk or half-and-half and the diced potatoes.

5. Bring the mixture to a gentle simmer over medium-low heat. Partially cover and cook for 15–20 minutes, or until potatoes are tender when pierced with a fork, stirring occasionally to prevent scorching.

6. Add the chilled shrimp to the simmering chowder. Cook for only 3–5 minutes, or until shrimp turn opaque and curl into a ‘C’ shape.

7. Remove the pot from heat immediately. Stir in 1 cup shredded sharp cheddar cheese until completely melted and incorporated. Fold in ¼ cup chopped fresh parsley.

8. Taste the chowder and adjust seasoning (salt, pepper, or Old Bay) as needed. Ladle hot chowder into bowls, garnish with extra fresh parsley, and serve immediately with crusty bread or oyster crackers.