Crock-Pot Shrimp Chowder Recipe

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Ingredients

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cans (12 ounces each) of evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted.
• 2 cans (10-3/4 ounces each) of chicken soup, undiluted.
• 1 can (11 ounces) white or shoepeg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds cooked small shrimp, peeled and deveined.
• 2 packages (3 ounces) cream cheese, cubed.

Directions

1. In a small skillet, sauté onion in butter until tender. 
2. In a 5 qt slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning, and garlic powder.
3. Cover and cook on low for 3 hours.
4. Stir in shrimp and cream cheese.
5. Cook 30 minutes longer or until cream cheese is melted.
6. Stir to blend.

Makes 12 servings.