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.
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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!
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 !!!!
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.
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.
Nov 19, 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.