Slow cooker cajun shrimp and corn chowder

Creamy slow cooker cajun shrimp and corn chowder is the perfect hearty soup for any time of the year. This chowder couldn't be easier as a weeknight meal, as it cooks all day in your slow cooker.

The perfect winter soup! This cajun shrimp corn chowder recipe is rich and hearty, full of delicious spices. It's also packed with protein-packed shrimp creaminess from the milk combined with buttery kernels that are just sweet enough to balance out all those flavors in this savory dish.

This corn soup recipe was a real winner in my house. As we approach a season of cold weather we're grateful for frozen veggies that have gone out of season, like sweet corn. Frozen corn yields a very flavorful creamy base of this soup. This recipe uses creamed corn, fresh sweet peppers, potatoes, cajun spices, and fresh shrimp for one seriously flavorful combination the whole family will love.

Why this recipe is delicious

Using pureed corn amplifies the sweet corn's flavor, but the starch released  also helps give this chowder a rich and creamy base.

Ingredients in slow cooker cajun shrimp and corn chowder

Quantities listed in recipe card

Put these on your grocery list because you need this shrimp chowder!

• Shrimp
• Heavy cream
• Potato
• Red bell pepper and green bell pepper
• Onion
• Garlic
• Frozen corn
• Shrimp stock, seafood stock or chicken stock
• Old bay seasoning
• Creole seasoning

Step by step how to make creamy cajun shrimp corn chowder

• The next steep is to sauté your onion, garlic, pepper and one cup of corn. Transfer the slightly browned bits and sautéed veggies into your slow cooker.

• Add remaining corn, stock and potatoes into slow cooker. Cook for 5-7 hours on low.

• Stir in shrimp and cream and cook on low until shrimp are opaque throughout, about 20 minutes.

• Season with salt and pepper to taste and serve.

The recipe:

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Yield: 8 servings

Creamy cajun shrimp and corn chowder

Prep Time: 15 minutes

Additional Time: 5 seconds

Total Time: 15 minutes 5 seconds

Creamy cajun shrimp and corn chowder is the perfect hearty soup for any time of the year. This chowder couldn't be easier as a weeknight meal, as it cooks all day in your slow cooker.

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Ingredients

• 6 cups frozen corn, thawed
• 3 cups chicken broth
• 2 garlic cloves, minced
• 1½ teaspoons Cajun seasoning
• 12 ounces red potatoes, unpeeled, cut into ½-inch pieces
• 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
• 1 red bell pepper, stemmed, seeded, and chopped fine
• ½ cup heavy cream
• Salt and pepper

Instructions

Let your corn thaw and add four cups of corn kernels and 2 cups of your stock into your blender. Blend until smooth. Pour into slow cooker.

The next steep is to sauté your onion, garlic, pepper and one cup of corn. Transfer the slightly browned bits and sautéed veggies into your slow cooker.

Add remaining corn, stock and potatoes into slow cooker. Cook for 5-7 hours on low.

Stir in shrimp and cream and cook on low until shrimp are opaque throughout, about 20 minutes.


Season with salt and pepper to taste and serve.

Notes

Serve within three days of making

Or freeze in a ziplock bag for up to one month. Thaw before reheating.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 222Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgFiber 4gSugar 7gProtein 6g

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