Seasoned just right with creole seasoning this yummy recipe for Crock-Pot Shrimp Chowder is a nice and creamy soup bursting with tender shrimp!
Slow Cooker Shrimp Chowder
A simple recipe with a big taste at the end. The only real prep is cooking the onions prior to adding everything to the crock-pot.
Shrimp comes in a few sizes. You can use the salad shrimp size (really small), small or large size shrimp. For soups I personally prefer one of the smaller sizes just because it is easier to fit on a spoon and you really want bite size shrimp and not jumbo shrimp sitting on your spoon!
For this recipe, I used the small shrimp size.
The major flavor profile in this soup (other than the shrimp of course) is brought to you by some Creole seasoning. You can use store bought of course (I really like Tony Chachere’s Creole seasoning), but I really like to make my own Creole seasoning mix from the plethora of spices I have in my kitchen pantry. Making your own version is simple and easy and of course allows you to control what exactly is in your seasoning mixes.
The recipe below does make more than what you need for this recipe but you can store it in an air tight container for quite a long time and use it in other dishes. I love to sprinkle it on chicken, beef and other seafood. 🙂
Homemade Creole Seasoning Recipe:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Add all spices to a bowl.
- Mix well together.
- Store in an airtight container for up to 1 year.
This recipe makes for a nice batch of soup. I am trying something new this year and am trying to make lunches ahead of time for the entire week (or close to it). I love taking soup to work. It heats up quickly and all I need is a spoon.
Since this made such a good size amount, I frozen some of it to save for another week. Prior to freezing a large amount, I frozen a single portion to see how it would fair after freezing. Once thawed, I gave it a good shake to stir it up and it was just as tasty as the day I made it.
Crock-Pot Shrimp Chowder Recipe
- 1 medium Onion (peeled and chopped)
- 2 teaspoons Butter
- 21.5 ounces Canned Cream Of Chicken Soup (2 – 10.75 oz. cans)
- 21.5 ounces Canned Cream Of Potato Soup (2 – 10.75 oz. cans)
- 24 ounces Canned Evaporated Milk (2 – 12 oz. cans)
- 12 ounces Frozen Corn Kernels
- 1 teaspoon Creole Seasoning
- ½ teaspoon Garlic Powder
- 2 pounds Shrimp (cooked and deveined)
- 3 ounces Cream Cheese (cubed and at room temperature)
- In a skillet on the stove top, saute the onion in the butter until the onions are translucent.
- Add the onion, cream soups, evaporated milk, corn, creole seasoning and garlic to a 5 quart or larger slow cooker.
- Cover and cook on LOW for 3 hours.
- After three hours of cooking add in the softened and cubed cream cheese and the cooked shrimp. Stir well.
- Cover and cook an additional 1 hour on LOW.
- Ladle into bowls and serve.