Slow Cooker Shrimp and Corn Chowder
ShareA hearty slow cooker chowder recipe, loaded with chunks of potatoes, corn and shrimp. A perfect meal for any night of the week.
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.
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!
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Slow Cooker Shrimp and Corn Chowder
Ingredients
- 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
Instructions
- 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.
Notes
Love shrimp and corn chowder and this one looks great!
Thanks Kevin!
I hope you stay warm… and no power outages :)
Fingers crossed! They’re saying it’s going to be heavy wet snow this time ugh.
i dont know how you guys are handling so much cold and snow there. Stay warm and eat this chowder, thats the only way to survive this,
Oh, this looks just delicious! I can’t resist telling you that I’ll be enjoying it on my patio in our sunny California 75 degree weather right now! (Actually, if it’s below 75, I’m a bit chilly..!)
Send me some of that warmth :)
I am so sick of the cold and snow. February better be the end of this weather. Soup is the only way I am getting by. This chowder sounds amazing. Filling, warm and comforting. Just what I need.
I totally agree!
Thank you for sharing this recipe. It looks really good. Do you think it would using a non-dairy milk substitute would affect the flavors negatively? I know it wouldn’t be as creamy, but I am wondering if you have heard anyone trying it.
Thank you!
I personally have never made substitutions such as that so I can’t really be sure. I know others have asked to make substitutions for various recipes like this but I don’t recall hearing back on if it turned out or not. If you try it be sure to let me know how it turns out for you!
Oh wow, this looks satisfying :) I love love chowders!
Can the corn be substituted with any other type of vegetable? Or it has to be corn?
It’s definitely a main component of this recipe but you’re welcome to substitute with something else if you prefer.
Can you substitute heavy cream with non dairy product, e.g, soymilk , almond milk, or lactaid milk?
I haven’t personally tried with any of those so, I don’t know how they’ll do in soup but you’re more than welcome to give it a try!
can the time/temp be adjusted? If I were to put this in while I was at work would I be able to put it in low for say 8 hrs instead?
Yes that will work fine for 8 hours on low. Reserve the flour, heavy cream and shrimp until the end, as you would with a shorter cook time.
Found this on Pinterest. I’m making it today, From the picture, it looks as if yours has lemons in it. Did you try it with lemons and not like it? Or did the lemons get accidentally left out of the recipe when you posted it? And thanks for the note about the shrimp. I only purchased 1/2 pound and am going to the store for another 1/2 pound.
No lemons are called for in my recipe. Enjoy! :)
When adding the shrimp. . .raw or cooked?
Raw shrimp would be best.