Crock-Pot Shrimp and Corn Chowder

Crock-Pot Shrimp and Corn ChowderI like to use the salad shrimps because they are bite size.

Crock-Pot Shrimp and Corn Soup
Recipe Type: Soup
Author: Lady Katie
Prep time: 35 mins
Cook time: 8 hours
Total time: 8 hours 35 mins
Serves: 6-8
  • 1 Pound Salad Shrimp
  • 3 Medium Potatoes, cut into bite size pieces
  • 1 Can Cream of Mushroom Soup
  • 1 Cup of Milk
  • 1 Can of Evaporated Milk
  • 3 Cups of Chicken Broth
  • 2 Packages of Frozen Corn
  • 1/2 Cup of Carrots, diced
  • 1 Cup of Onions, diced
  • 1/2 Cup of Green Peppers, diced
  • 1/2 Package of Bacon
  • Pepper to Taste
  1. In a pan, cook bacon.
  2. When bacon is done, cool and then chop into small pieces.
  3. In bacon grease, sautee onions, carrots and green peppers.
  4. In crock-pot, add sauteed vegetables, cream of mushroom soup, chicken broth, potatoes, shrimp and corn.
  5. Cook on low for 6 hours.
  6. Add remaining ingredients and stir.
  7. Cook on low for 2 additional hours.
  8. Serve.

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