Louisiana’s Finest Shrimp Chowder is prepared to impress from the first spoonful! You’ve never had a chowder this incredibly, delightfully creamy and rich, with notes of tangy cheese, fragrant garlic, and savory poultry. It all enhances and accents the tender, sweet shrimp swimming through this ocean of flavor! It’s a mighty fine day with Louisiana’s Finest Shrimp Chowder on the table, make no mistake!
Ingredients
- 2 teaspoons butter
- 1/2 cup onion, chopped
- 2 (12-ounce) cans evaporated milk
- 2 (10.75-ounce) cans condensed cream of potato soup, undiluted
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 (7-ounce) can white corn, drained
- 1 teaspoon Creole seasoning
- 1/2 teaspoon garlic powder
- 2 pounds small shrimp, peeled and deveined, cooked
- 3 ounces cream cheese, cubed
Directions
Step 1 –Heat the butter in a small skillet over medium-high heat.
Step 2 –Add the onion to the skillet and sauté until tender, about 5-6 minutes.
Step 3 –In the bowl of a 5-quart slow cooker, add the sautéed onion, the evaporated milk, the cream of potato soup, the cream of chicken soup, the corn, the Creole seasoning, and the garlic powder and stir to combine.
Step 4 –Cover the slow cooker and cook on low until the flavors meld together and the mixture thickens, about 3 hours.
Step 5 –Stir the cooked shrimp and the cream cheese into the chowder and cook until the shrimp is heated through and the cream cheese is melted, about 30 minutes.
Step 6 –Stir the shrimp chowder to blend.
Step 7 –Serve.
