Slow Cooker Corn and Shrimp Chowder

Slow Cooker Corn and Shrimp Chowder

Serves: 6


  • 4 slices center cut bacon, diced
  • 1 cup chopped onions
  • 2 cups diced red potatoes or frozen hash browns (I used yukon golds)
  • 2 packages (10 ounces each) frozen corn
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups water
  • 12 ounces cooked and peeled small shrimp
  • 12 ounces 2% evaporated milk
  • Chopped chives


  1. In a small skillet, fry the bacon until crisp. Remove and drain the bacon and set it aside.
  2. Add the chopped onions to the bacon drippings in the skillet and cook, stirring often, just until they soften.
  3. Using a slotted spoon, transfer the onions to the slow cooker. (I used my 4-Quart but a 3-1/2 Quart would be ideal.)
  4. Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper and water to the slow cooker.
  5. Cover and cook on LOW for 2-1/2 to 3-1/2 hours, until the potatoes are soft.
  6. Stir in the shrimp and evaporated milk. Cover and cook on LOW for 30 minutes more.
  7. Just before serving stir in chives and reserved cooked bacon.
Cook’s Notes

Nutrition Estimates Per Serving (1-1/3 cups): 279 calories, 7 g fat, 35 g carbs, 4 g fiber, 22 g protein.

Cooking Notes: I used a combination of smoked salmon (4 ounces) and cooked shrimp (8 ounces) instead of all shrimp. It was very good. I also pureed ½ the corn with 1 cup of the water called for before adding it to the pot. I read somewhere that this will make your corn chowders more corny tasting.

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