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Slow Cooker Shrimp Corn Chowder Recipe

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This recipe for Slow Cooker Shrimp Corn Chowder, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Sherri Parent
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C chopped onion
2 tsp butter
2 cans (12 oz each) evaporated milk
2 cans (10 3/4 oz each) condensed cream of potato soup, undiluted
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
1 can (11 oz) white or shoepeg corn, drained
1 tsp Creole seasoning (can make your own: 1/2 tsp paprika, 1/2 tsp garlic powder, pinch of cayenne pepper, pinch of dried thyme, and a pinch of cumin)
1/2 tsp garlic powder
2 lbs cooked small shrimp, peeled and eveined
3 oz cream cheese, cubed
Directions:
Directions:
In a small skillet, saute onion in butter until tender.
In a slow cooker, combine the onion mixture, milk, soups, corn, creole seasoning and garlic powder.
Cover and cook on low for at least 3 hours.
Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted.

 

 

 

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