Shrimp Chowder Recipe

By kdet

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 cooked small shrimp, peeled and deveined
• 1 package (3 ounces) cream cheese, cubed

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion mixture, 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. Yield: 12 servings (3 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.