Saturday, February 11, 2012

On the menu: Shrimp chowder

Dear friends invited hubby and me to a casual dinner last week at their home under construction - a working job site with no kitchen, mind you. My BFF served the most spectacular shrimp chowder that she prepared in a crockpot. It was a deliciously warm and hearty meal perfect for a chilly evening.

You can simmer this rich and creamy chowder in a slow cooker just like my BFF. Because the chowder is ready in less than 4 hours, it can be prepared in the afternoon and served to dinner guests that night.



1/2 cup chopped onion 
2 teaspoons butter 
2 cans (12 ounces each) evaporated milk 
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted 
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 
1 can (7 ounces) white or shoepeg corn, drained 
1 teaspoon Creole seasoning *
1/2 teaspoon garlic powder 
2 pounds cooked small shrimp, peeled and deveined 
1 package (3 ounces) cream cheese, cubed

* Note: If you have no Creole seasoning, you can substitute with 1/4 teaspoon each: salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper. 


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

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

Yield: 12 servings (3 quarts).

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