Shrimp Chowder with Bacon Crumbles
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings (3 quarts) 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
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1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons butter
2 (12-ounce) cans evaporated milk
2 (10 3/4-ounce) cans condensed cream of potato soup, undiluted
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
1 (7-ounce) can white or shoe peg corn, drained
1 teaspoon Creole seasoning
2 pounds peeled and deveined cooked small to medium shrimp, reserving a few
3 ounces cream cheese, cubed
1/2 pound bacon, fried crisp and crumbled
Instructions
- In a small skillet, sauté onion and garlic in butter until tender.
- In a 5 quart slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
- Cover and cook on LOW for 3 hours.
- Stir in most of the shrimp and cream cheese.
- Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
- Ladle into soup bowls. Top each with a few shrimp, then sprinkle with crumbled bacon.