Go Back
+ servings

Crock-Pot Shrimp and Corn Chowder

Warm up with a comforting bowl of crock-pot shrimp and corn chowder. This easy recipe is made with just a few simple ingredients and is perfect for cold days or when you're in need of a quick and easy meal. With shrimp, corn, cream of mushroom soup, and evaporated milk, this chowder is creamy, flavorful, and sure to be a hit with seafood lovers.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 People

Ingredients
  

  • 2 14.5 oz Chicken Broth
  • 1 Pound Salad Shrimp
  • 3 Medium Potatoes cubed
  • 1 12 oz Evaporated Milk
  • 1 10.5 oz Cream of Mushroom Soup
  • 1 Cup Milk
  • 2 Cups Fresh or Frozen Corn
  • 4 Carrots peeled and sliced
  • 1 Medium Yellon Onion diced
  • 1/2 Cup Green Peppers diced
  • 1 12 oz bacon
  • 1/4 Teaspoon Black Pepper

Instructions
 

  • On the stove top, cook the bacon. Remove bacon, cool, chop and set to the side.
  • Add the onions, green peppers and carrots to the bacon drippings. Saute and drain.
  • Add the sauteed vegetables, cream of mushroom soup, chicken broth, potatoes, shrimp, pepper, and corn to a 5 at or larger crock-pot.
  • Cover and Cook on LOW for 6 hours.
  • Add in milk, bacon and evaporated milk.
  • Cover and Cook for an additional 2 hours.
  • Serve with French Baguettes.
Tried this recipe?Let us know how it was!