A hearty slow cooker chowder recipe, loaded with chunks of potatoes, corn and shrimp. A perfect meal for any night of the week.

Slow Cooker Shrimp and Corn Chowder Recipe from bakedbyrachel.com

I feel like a broken record because…

More snow is coming. Okay, okay… it IS only February after-all. But I feel like winter should really only last a month or two at most. Just stuff it all in there and then be done with it and move on to spring. Do you agree?

I’m ready for flowers and color and warm weather. I’m not necessarily ready to give up my boots because I’m totally loving the whole boot wearing this year. And I’m not ready for bugs because I’m not a fan of creepy crawlies or flying biting blood sucking creatures. But I guess I’ll take the bugs over the snow. I guess. That one really is a hard one.

And to make matters worse, Chronicle (a local evening news show) is featuring the island Nevis. Torture! Take me some place warm and sunny. Bring me a brightly colored drink with fruit and a frilly straw. Next year I really need to plan better and go on a nice long winter vacation. It sounds more enjoyable than a vacation in the summer when you’re basically leaving your own nice weather to even nicer weather.

Slow Cooker Shrimp and Corn Chowder Recipe from bakedbyrachel.com

So since snow is on the way… again, it seemed fitting to share another slow cooker dish I made a while back and have been saving for the perfect day. If you love seafood then you’re going to truly love this easy slow cooker chowder. It has the perfect level of creaminess, complimenting hearty potatoes, corn and shrimp. It’s simple, yet full of flavor. A great recipe to throw together, letting the slow cooker do most of the work for you!

Add this easy slow cooker shrimp and corn chowder to your menu plans! You’ll be glad you did!

Slow Cooker Shrimp and Corn Chowder Recipe from bakedbyrachel.com


No ratings yet

Slow Cooker Shrimp and Corn Chowder

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Yield: 6 plus
A hearty slow cooker chowder, loaded with potatoes, corn and shrimp.


  • 1 C yellow onion, chopped
  • 1/2 C celery, chopped
  • 2 cloves garlic, minced
  • 4 C russet potatoes, cubed into bite size pieces
  • 15 oz whole kernel corn, drained
  • 2 tsp dried thyme
  • 1 tsp ground black pepper
  • 1 1/2 - 2 tsp salt
  • 2 1/2 C seafood stock
  • 1/2 lb fresh or thawed shrimp, see note
  • 1/4 C flour or cornstarch, see note
  • 2 C heavy cream


  • To the bowl of a slow cooker, add first 9 ingredients, reserving shrimp and heavy cream. Cover and cook on high for 4 hours.
  • Meanwhile, if necessary, thaw shrimp in cold water. Remove shells and devein shrimp.
  • When 4 hours has passed, whisk together flour (or cornstarch) and heavy cream until smooth. Add to slow cooker along with prepared shrimp, stir to combine. Cover and cook for an additional 30 minutes on high.
  • Serve immediately or store to reheat at a later date.


Recipe serves roughly 6-8.
Gluten free option: substitute 2Tb cornstarch in place of flour.
A 1lb bag of shell on, frozen shrimp will weigh roughly 1/2lb after being thawed and shells removed.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Soup
Cuisine: American
Keywords: Slow cooker