Shrimp Chowder Recipe

5 24 24
Shrimp Chowder Recipe
Shrimp Chowder Recipe photo by Taste of Home
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Shrimp Chowder Recipe

Read Reviews
5 24 24
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.

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  • 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
kyle1987 User ID: 1583898 283212
Reviewed Feb. 4, 2018

"Awesome! Great Flavor ! It's so simple to make. I used salad shrimp. A second can of corn would not be out of the question as would using other sea food such as scallops. As others have said, an extra potato would be fine too. It is definitely a keeper! If I could give it more stars, I would."

MY REVIEW
kirbijo User ID: 3667086 281978
Reviewed Jan. 12, 2018

"Picky kids didn't gobble it down but picky husband liked it and I LOVED it!"

MY REVIEW
glenna_stitt User ID: 8612977 274759
Reviewed Oct. 2, 2017

"This soup is absolutely delicious!! (I followed the directions exactly.) I have taken this to three soup suppers at my church, and it is always the first pot of soup that is empty. I now double the recipe! Everyone requests that I make it for each supper."

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"

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