Shrimp Chowder Recipe

5 21 21
Shrimp Chowder Recipe
Shrimp Chowder Recipe photo by Taste of Home
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Shrimp Chowder Recipe

Read Reviews
5 21 21
Publisher Photo
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than 4 hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 1/2 cup chopped onion
  • 2 teaspoons butter
  • 2 cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder
  • 2 pounds peeled and deveined cooked small shrimp
  • 3 ounces cream cheese, cubed

Directions

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. Yield: 12 servings (3 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Shrimp Chowder in Quick Cooking May/June 2004, p53

Nutritional Facts

1 cup: 202 calories, 8g fat (4g saturated fat), 169mg cholesterol, 745mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 20g protein.

  • 1/2 cup chopped onion
  • 2 teaspoons butter
  • 2 cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder
  • 2 pounds peeled and deveined cooked small shrimp
  • 3 ounces cream cheese, cubed
  1. In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
  2. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. Yield: 12 servings (3 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Shrimp Chowder in Quick Cooking May/June 2004, p53

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Reviews forShrimp Chowder

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MY REVIEW
[email protected] User ID: 4086629 261627
Reviewed Feb. 21, 2017

"I agree with all the other reviewers, this is an AMAZING soup. I had cooked, tail-on shrimp in the freezer that I wanted to use up so I cut off the tails and chopped up the shrimp, but I didn't have two pounds worth so I added 2 cans of crab meat instead. AWESOME! I intend to make it that way all the time!"

MY REVIEW
slickola User ID: 625677 261172
Reviewed Feb. 12, 2017

"This is wonderful !!!! I took others advise and diced a large potato , boiled it while the onions were cooking . I added a little more creole seasoning as we like thing very spicy . I also used 1 cream of shrimp and 1 cream of potato soup . I can not brag on this enough !!!! Can't wait for another potluck dinner at our club , I will have to double or triple the recipe !!!!"

MY REVIEW
Nana9a User ID: 8591372 261129
Reviewed Feb. 11, 2017

"This was so yummy! I just added more potato because we love potatoes. I will definitely keep and use this recipe. Huge hit with family."

MY REVIEW
Taxmaster User ID: 4155954 261036
Reviewed Feb. 9, 2017

"I have made this soup twice in the last month - my husband likes it so much he requested it again this week. I think I'll try the suggestion of adding some potatoes next time. Liked the addition of the recipe for the Creole seasoning also so I didn't have to buy something I wouldn't use all that often."

MY REVIEW
gadget_pa User ID: 75216 256985
Reviewed Nov. 19, 2016 Edited Nov. 21, 2016

"Great chowda!. I boiled a large Idaho potato (1/4" dice) until tender/soft and added it to the slow cooker when the recipe called for the shrimp to be added. I used 2lbs (150-200 count each pound) cooked and peeled salad shrimp."

MY REVIEW
mfday21 User ID: 8764221 243459
Reviewed Feb. 8, 2016

"This soup was fantastic. A hit with my whole family with leftovers that were frozen in easy grab single servings. Thank you for sharing."

MY REVIEW
redcar2 User ID: 8279265 241682
Reviewed Jan. 13, 2016

"Simple to make.warm to enjoy. Clean up simple. EXCELLENT"

MY REVIEW
maryamundsen User ID: 3260067 235700
Reviewed Oct. 26, 2015

"This was so easy and delicious! According to the nutritional information it has only 5 weight watcher points per serving....shocking because it tasted so rich! I will definitely make this again."

MY REVIEW
JGa2595176 User ID: 496732 222352
Reviewed Mar. 8, 2015

"Delicious and easy, and everyone very much enjoyed. Classy enough to serve for a fancy shindig, but simple to make for a family night dinner. Loved that you included the side recipe for the Creole seasoning. Thanks!"

MY REVIEW
sd20 User ID: 5560294 218844
Reviewed Jan. 25, 2015

"Really good and so easy to make!!"

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