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Slow Cooker Shrimp Chowder

by Fluffy
Slow Cooker Shrimp Chowder

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Slow Cooker Shrimp Chowder

Here’s my slow cooker shrimp chowder recipe, perfect for warming up on a chilly night. Fresh, creamy and delicious, this shrimp chowder is a crowd pleaser!

Slow Cooker Shrimp Chowder

Around 10 years ago we had a family get together down the Jersey shore and my son in law came in boasting about his CHOWDAH from New England that he loved. He was born in Massachusetts and was a huge fan of his Clam Chowder. Being down the shore I decided to make a little variation soup for the family that night along with some sandwiches for dinner. The variation that I made was making a chowder with fresh caught shrimp from the seafood shop.

This turned out to be a really good choice because the robust nature of a shrimp really adds some heartiness to the soup. With clam chowder it usually is such small little pieces of clam that you never really get to chew on anything. The fact that the shrimp was so fresh was another factor to the soup being a massive hit.

Everyone in the house thought it was a really good meal and were all looking for seconds. Even my son in law had to admit that it matched some of the best CHOWDAHs from his home town.

I’d call that a win!

Slow Cooker Shrimp Chowder

Ingredients:

1 lb red potatoes, cubed

2 1/2 cups fat free, reduced sodium chicken broth

3 celery ribs, chopped

8 green onions, chopped

1 1/2 lbs medium sized shrimp, uncooked, peeled, and deveined

1/2 cup sweet red bell peppers, chopped

1 1/2 cups fat free milk

1/4 cup all purpose flour

1/2 cup fat free evaporated milk

2 tbsp minced fresh parsley

1/2 tsp paprika

1/2 tsp worcestershire sauce

1/8 tsp cayenne pepper

1/8 tsp black pepper

Slow Cooker Shrimp Chowder

Instructions:

Combine potatoes, broth, celery, onions, shrimp, and red bell peppers in slow cooker.

Cover and cook on low for 2 hours, or until vegetables are done to your liking.

Stir in 1 1/2 cups milk and gently mash vegetables with potato masher.

Leave some small chunks of potato.

Combine flour and evaporated milk.

Mix until smooth.

Gradually stir into soup mixture.

Cook and stir uncovered on high until thickened.

Slow Cooker Shrimp Chowder

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Slow Cooker Shrimp Chowder

Slow Cooker Shrimp Chowder


  • Author: Fluffy

Description

Around 10 years ago we had a family get together down the Jersey shore and my son in law came in boasting about his CHOWDAH from New England that he loved. He was born in Massachusetts and was a huge fan of his Clam Chowder. Being down the shore I decided to make a little variation soup for the family that night along with some sandwiches for dinner. The variation that I made was making a chowder with fresh caught shrimp from the seafood shop.

This turned out to be a really good choice because the robust nature of a shrimp really adds some heartiness to the soup. With clam chowder it usually is such small little pieces of clam that you never really get to chew on anything. The fact that the shrimp was so fresh was another factor to the soup being a massive hit.

Everyone in the house thought it was a really good meal and were all looking for seconds. Even my son in law had to admit that it matched some of the best CHOWDAHs from his home town.

I’d call that a win!


Ingredients

Scale
  • 1 lb red potatoes, cubed
  • 2 1/2 cups fat free, reduced sodium chicken broth
  • 3 celery ribs, chopped
  • 8 green onions, chopped
  • 1 1/2 lbs medium sized shrimp, uncooked, peeled, and deveined
  • 1/2 cup sweet red bell peppers, chopped
  • 1 1/2 cups fat free milk
  • 1/4 cup all purpose flour
  • 1/2 cup fat free evaporated milk
  • 2 tbsp minced fresh parsley
  • 1/2 tsp paprika
  • 1/2 tsp worcestershire sauce
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper

Instructions

  1. Combine potatoes, broth, celery, onions, shrimp, and red bell peppers in slow cooker.
  2. Cover and cook on low for 2 hours, or until vegetables are done to your liking.
  3. Stir in 1 1/2 cups milk and gently mash vegetables with potato masher.
  4. Leave some small chunks of potato.
  5. Combine flour and evaporated milk.
  6. Mix until smooth.
  7. Gradually stir into soup mixture.
  8. Cook and stir uncovered on high until thickened.

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2 comments

Sabrina April 3, 2022 - 12:46 pm

I’m obsessed with my slow cooker so I’m always looking for new simple delicious recipes and this one did not disappoint! It was so easy to make and packed with such amazing flavours. Thanks for this, its a keeper!

Reply
Ariel November 7, 2023 - 12:19 am

Could use some improvement. My family found it watery and bland. But I think if I add some things like cream, clam juice, and thyme, maybe pre-cooked onions, it could be really great! The potatoes also took FOREVER to cook. I don’t know if you chopped yours up super small or what, but it took about an extra hour for us. I’d probably cook those in the crockpot an hour ahead of time, then add the shrimp for another 2 hours.

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