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.
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.
Jan 12, 2018
Picky kids didn't gobble it down but picky husband liked it and I LOVED it!
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.
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!