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Slow Cooker Shrimp and Corn Chowder

A hearty slow cooker chowder, loaded with potatoes, corn and shrimp.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
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