shrimp chowder

Soups & Salads

Shrimp Chowder

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.

Ingredients

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed
minced chives, optiona

Directions

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. If desired, garnish with minced chives.