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Shrimp Chowder

Total Time

Prep: 15 min. Cook: 3-1/2 hours

Makes

12 servings (3 quarts)

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
Shrimp Chowder Recipe photo by Taste of Home

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

  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.

Nutrition 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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