Total TimePrep: 15 min. Cook: 3-1/2 hours
Makes12 servings (3 quarts)
- 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
- 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.
Editor's NoteThe 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.
Nutrition Facts1 cup: 202 calories, 8g fat (4g saturated fat), 169mg cholesterol, 745mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 20g protein.
Feb 9, 2020
Also added pimentos and bacon for color and flavor.
Dec 17, 2019
This is really a great chowder. Next time I make it I will throw in some extra diced potatoes to make it thicker; I usually make half the recipe for the two of us. Perfect recipe as is and quick to make with on hand items. Thanks for the recipe!
Oct 25, 2019
I go to this site to find recipes and am so disappointed when I find canned soups and vegetables in the ingredients. that's not cooking, Campbells already did it for you.
Sep 29, 2019
Excellent soup. Prefer it with cream of shrimp soup to replace the cream of chicken which adds a nice chowder flavor.
Feb 23, 2019
This is the first time I've been let down by my fellow reviewers. I liked the suggestion of adding crab, and I ruined this dish. The recipe, as written, was excellent, until I added half a pound of lump crab. The chowder immediately smelled and tasted "fishy." The five star rating is for the original recipe, which I'll definitely make again, exactly as it was originally written.
Feb 20, 2019
So easy to put together and it doesn't take long in the slow cooker. I like the idea of adding crab! I used lower fat versions of the milk, soups, and cream cheese and it tasted great!
Nov 30, 2018
5 star. I have NOT used this recipe. I can see by ingredients this would taste great. I do wonder about the use of a Slow Cooker. Wow that is some Lazy Cooking. Then again, why not ??
Nov 11, 2018
Very good for cooler weather. I’ve made this twice - the first time I followed the directions exactly, and the second time, I substituted one lb of shrimp with one can of crab meat (and followed other directions as written). My family and I preferred it with the crab meat, but it was very good both ways. Will definitely keep this one in my “cold-weather rotation”. Thanks for a great recipe!
Mar 11, 2018
Shrimply Superb! So happy I found this fastastic recipe to bring to a Soup-A-Thon @ my church! Everyone wanted this awesome recipe. Thank you, Taste of Home! The Shrimp/Crab Chowder was the 1st soup to kick! Huge hit!I increased the ingredients by one half & added 1 lb. of fresh crabmeat....Delish!
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.