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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Soup, Stew And Chili Recipes / Crock-Pot Shrimp Chowder

Crock-Pot Shrimp Chowder

Written by: Crock-Pot Ladies 6 Comments

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Crock-Pot Shrimp Chowder
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Crock-Pot Shrimp Chowder
Crock-Pot Shrimp Chowder

Seasoned just right with creole seasoning this yummy recipe for Crock-Pot Shrimp Chowder is a nice and creamy soup bursting with tender shrimp!

Crock-Pot Shrimp Chowder

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:

Ingredients:

  • 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

Directions:

  1. Add all spices to a bowl.
  2. Mix well together.
  3. 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

Crock-Pot Shrimp Chowder
Crock-Pot Shrimp Chowder

Crock-Pot Shrimp Chowder Recipe

Heidi Kennedy
If you love seafood chowders you will love this simple recipe for creamy shrimp chowder made in your slow cooker!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Soups, Stews and Chili
Cuisine American
Servings 6 Servings
Calories 483 kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 483kcal | Carbohydrates: 42g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 276mg | Sodium: 2129mg | Potassium: 783mg | Fiber: 2g | Sugar: 18g | Vitamin A: 700IU | Vitamin C: 9.9mg | Calcium: 370mg | Iron: 1.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Shrimp Chowder
2.0K shares
  • Facebook142
  • Twitter1

Filed Under: 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Soup, Stew And Chili Recipes Tagged With: Butter, Canned Soup, Chopped Onions, Chowder, Corn, Cream Cheese, Cream of Chicken Soup, Cream Of Potato Soup, Creole Seasoning, Evaporated MIlk, Garlic Powder, Onions, Seafood, Seafood CP Recipes, Shrimp, Soup

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Comments

  1. Middy says

    April 22, 2019 at 8:28 AM

    This is a really great chowder. My parents keep asking me to make it again.

    Reply
    • Crock-Pot Ladies says

      April 24, 2019 at 4:22 PM

      SO glad you and your parents have enjoyed the chowder recipe Middy!

      Reply
  2. Courtney says

    September 26, 2022 at 10:22 AM

    Sorry if a dumb question but Should the cooked shrimp be thawed or froze ?

    Reply
    • Crock-Pot Ladies says

      September 27, 2022 at 6:01 PM

      The shrimp should be thawed. You can use frozen shrimp too you would just need to add probably an extra 30 to 60 minutes to allow the shrimp to thaw and get warm in the chowder.

      Reply
  3. Ora says

    March 16, 2023 at 6:00 PM

    Hi there! I was wondering what size crock pot this recipe is intended for? I have a mini 2-qt crockpot, so I just want to know how much I should reduce the recipe by. Thanks!

    Reply
    • Crock-Pot Ladies says

      April 3, 2023 at 11:43 AM

      Hi Ora, this recipe is designed for a 5 quart or larger Crock-Pot.

      Reply

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