Slow Cooker Shrimp Chowder

This week we were in the mood for a seafood dish for #SlowCookerFriday and decided a good chowder would be perfect. I found this easy recipe for shrimp chowder from Taste of Home to serve with grilled cheese.

Ingredients

1/2 chopped onion

2 tsp butter

2 cans (12 oz each) evaporated milk

2 cans (10.75 oz each) condensed cream of potato soup, undiluted

2 cans (10.75 oz each) condensed cream of chicken soup, undiluted

1 can (7 oz) white or shoepeg corn, drained

1 tsp Creole seasoning

1/2 tsp garlic powder

2 lbs peeled & deveined cooked small shrimp

3 oz cream cheese, cubed

Instructions

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

What we did differently...it's what we do!

1.  I tend to have a heavy hand with seasonings, and extra Creole seasoning tasted just fine!

2. My bags of frozen shrimp were 12 oz, so I bought 3, giving me 4 extra ounces of shrimp. You know I put all the shrimp in!

Our thoughts

We thought this recipe tasted like an authentic chowder. It had the right consistency and the extra shrimp were welcomed.  Grilled cheese was the perfect vehicle to mop up the bowl and there are leftovers aplenty!  I see this dish being a regular offering this winter!