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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.

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