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 mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
- 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
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.