Southern Shrimp Chowder

Combine the onion and butter in a large saucepan over medium heat and cook about 5 minutes until the onion is tender, stirring occasionally. Add the water and bring to a boil. Add the shrimp and cook about 3 minutes until just pink. Transfer the shrimp to a bowl. Add the hash brown potatoes, salt and pepper to the pan and simmer about 5 minutes until the potatoes are tender, stirring occasionally. Add the milk and cream and bring to a simmer. Remove the pan from the heat and stir in the Cheddar and parsley. Let stand about 2 minutes until the cheese is melted. Stir in the shrimp and serve immediately.