I like to use the salad shrimps because they are bite size.  

Crock-Pot Shrimp and Corn Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

Serving size: 



  • 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
  • ½ Cup of Carrots, diced
  • 1 Cup of Onions, diced
  • ½ Cup of Green Peppers, diced
  • ½ 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.