Slow Cooker Shrimp and Corn Chowder

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

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

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


Slow Cooker Shrimp and Corn Chowder

A hearty slow cooker chowder, loaded with potatoes, corn and shrimp.
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 6 plus


  • 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

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22 Responses to “Slow Cooker Shrimp and Corn Chowder”

  1. #
    Kevin @ Closet Cooking — February 11, 2014 at 8:52 am

    Love shrimp and corn chowder and this one looks great!

    • #
      Rachel — February 11, 2014 at 10:41 am

      Thanks Kevin!

  2. #
    Katrina @ In Katrina's Kitchen — February 11, 2014 at 9:37 am

    I hope you stay warm… and no power outages :)

    • #
      Rachel — February 11, 2014 at 10:42 am

      Fingers crossed! They’re saying it’s going to be heavy wet snow this time ugh.

  3. #
    Dixya @ Food, Pleasure, and Health — February 11, 2014 at 10:42 am

    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,

  4. #
    Wendy — February 11, 2014 at 7:58 pm

    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..!)

    • #
      Rachel — February 12, 2014 at 7:14 am

      Send me some of that warmth :)

  5. #
    Emily @ Life on Food — February 11, 2014 at 9:30 pm

    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.

    • #
      Rachel — February 12, 2014 at 7:15 am

      I totally agree!

  6. #
    Sandi Gaertner (@sandigtweets) — February 13, 2014 at 5:25 pm

    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!

    • #
      Rachel — February 14, 2014 at 8:40 am

      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!

  7. #
    Nutmeg Nanny — February 23, 2014 at 10:22 am

    Oh wow, this looks satisfying :) I love love chowders!

  8. #
    Evie — November 16, 2014 at 1:22 pm

    Can the corn be substituted with any other type of vegetable? Or it has to be corn?

    • #
      Rachel — November 16, 2014 at 3:08 pm

      It’s definitely a main component of this recipe but you’re welcome to substitute with something else if you prefer.

  9. #
    blue — January 1, 2015 at 2:15 pm

    Can you substitute heavy cream with non dairy product, e.g, soymilk , almond milk, or lactaid milk?

    • #
      Rachel — January 2, 2015 at 8:08 am

      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!

  10. #
    Christyn — January 9, 2015 at 12:00 pm

    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?

    • #
      Rachel — January 10, 2015 at 8:16 am

      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.

  11. #
    Ali — January 11, 2015 at 8:41 am

    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.

    • #
      Rachel — January 12, 2015 at 7:38 am

      No lemons are called for in my recipe. Enjoy! :)

  12. #
    Maryann — February 3, 2015 at 3:38 pm

    When adding the shrimp. . .raw or cooked?

    • #
      Rachel — February 4, 2015 at 7:37 am

      Raw shrimp would be best.

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