Shrimp Chowder

If you’re anything like me, you can’t pass up a chowder if you see it on a menu. Corn chowder, clam chowder, any favorite chowder recipes friends are making . . . I’m in! So you know I had to try this delicious shrimp chowder, which isn’t just an easy recipe, it’s also an impressive one.

Our shrimp and corn chowder is similar to New England clam chowder. It’s thick and creamy, chock-full of juicy shellfish and vegetables. I love cooking with shrimp for its versatility and quick prep time (there are so many easy shrimp recipes!). Shortcuts like condensed soup and evaporated milk make prepping this soup a snap. It’s a hearty, elegant meal just as welcome at a holiday meal as at a weeknight dinner.

Ingredients for Shrimp Chowder

• Shrimp: There are lots of types of shrimp to enjoy, but for the most part you’ll find white or pink shrimp at your local grocer or fishmonger. Since this recipe calls for cooked shrimp, you’re off the hook for peeling and deveining. But if you want to make your own from scratch, learn how to clean shrimp before poaching, grilling or sauteeing for the chowder.
• Evaporated milk: While you might not use evaporated milk often, it comes in handy for creamy dishes where you’re looking for a full and decadent flavor. It’s also a great thickener for many classic homemade soup recipes. You can use heavy cream or half-and-half if you don’t have evaporated milk.
• Condensed soups: Like many of our favorite casserole recipes and creamy soups, condensed soup is a time saver and flavor booster for this chowder. You’ll use two types: cream of chicken soup and cream of potato soup.
• Corn: Corn is a classic chowder ingredient for flavor and texture. Shoepeg corn is a very sweet white corn, but you can use any variety of white or yellow canned, frozen or fresh corn, whatever you have handy.
• Seasonings: The herbs and spices in Creole seasoning bring so much to the table in this chowder. Make your own Creole seasoning mix if you don’t have any on hand. Use the rest for shrimp Creole next time!
• Cream cheese: Add cream cheese to the chowder in the last 30 minutes of cooking. It melts and creates an incredibly rich and creamy chowder. I don’t recommend skipping this one!

Directions

Step 1: Cook the veggies

In a small skillet, saute the onion in butter until it’s tender and translucent.

Step 2: Get the slow cooker going

Transfer the onion to a 5-quart slow cooker, along with the milk, condensed soups, corn, Creole seasoning and garlic powder. Cover and cook on low for three hours.

Editor’s Tip: If you don’t have a slow cooker, you can cook this in a Dutch oven or in any large, thick-bottomed pot on the stove. It will cook much faster, especially since the shrimp is already cooked.

Step 3: Add the shrimp, and simmer

Taste of Home

Add the shrimp and cream cheese to the slow cooker. Stir well, and cook for 30 minutes, or until the cream cheese is melted and the shrimp are warmed through. Stir well before serving. If desired, garnish with minced chives.

Shrimp Chowder Variations

• Add different vegetables: Adding extra vegetables can always zhuzh up your shrimp and corn chowder. I love to include finely chopped celery and carrots. Even a bag of frozen peas can be a wonderful addition.
• Make it without condensed soup: The condensed soup adds thickness to the chowder, but you can definitely achieve that without it. Instead, in Step 1, add some flour to the onions when they’re almost done cooking, and mix well to make a roux. Then add some warm stock or water instead of the condensed soups, which will thicken from the flour.
• Add bacon: Like many favorite foods, this shrimp chowder recipe will only be improved with a sprinkle of crunchy bacon bites on top. They bring a lovely crunch and a smoky, salty addition.
• Make it cheesy: You’re already using cream cheese, but if you want it a little cheesier you can always add shredded cheddar cheese at the end. It will increase the creamy factor and make it even more delicious.

How to Store Shrimp Chowder

Store your shrimp chowder in an airtight container in the fridge for up to three days. Reheat on the stovetop or in a microwave, adding milk, broth or water to loosen it up if it’s too thick.

Can you freeze shrimp chowder?

We don’t recommend freezing shrimp chowder. The creamy texture doesn’t hold up well to freezing and thawing. Plus, cooked shrimp will get rubbery after freezing.

Shrimp Chowder Tips

Taste of Home

How do you know when shrimp is done cooking?

Shrimp cook quickly, turning pink and opaque and curling up when they’re done cooking. This is important if you cook your own shrimp before adding to the chowder. However, since you add cooked shrimp in the last 30 minutes of this recipe, you don’t have to worry about knowing when they’re done.

What can you serve with shrimp chowder?

I love serving chowder with simple vegetables, like side salad recipes or easy roasted broccoli or asparagus. Definitely keep some oyster crackers or saltines handy for crumbling on top. Or add some sweet cornbread on the side, or have a loaf of warm crusty homemade bread ready for dipping.