Shrimp Chowder

This rich and hearty Shrimp Chowder is the ultimate comfort food for chilly evenings. By combining cream of chicken and potato soups with evaporated milk, you create a luxuriously thick base without the hassle of making a roux from scratch. The sweetness of the corn and the savory depth of the onions balance perfectly with the tender, juicy shrimp. Slow cooking allows the flavors to meld beautifully, resulting in a warm, satisfying bowl that feels like a hug. It&# 226;ÂÂs simple enough for a busy weeknight but impressive enough for company. Serve it hot with crusty bread for dipping.

Cooking Method: Sautéing, Slow Cooking

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1243.3

Dietary: Gluten-free

Description

This rich and hearty Shrimp Chowder is the ultimate comfort food for chilly evenings. By combining cream of chicken and potato soups with evaporated milk, you create a luxuriously thick base without the hassle of making a roux from scratch. The sweetness of the corn and the savory depth of the onions balance perfectly with the tender, juicy shrimp. Slow cooking allows the flavors to meld beautifully, resulting in a warm, satisfying bowl that feels like a hug. It&# 226;ÂÂs simple enough for a busy weeknight but impressive enough for company. Serve it hot with crusty bread for dipping.

Ingredients

2 can Cream of chicken soup
2 can Potato soup
1 can Corn, drained
2 cup Evaporated milk
1/4 cup Onion, chopped
2 cup Shrimp (frozen)
3 ounce Cream cheese

Directions

1
Melt 1 tablespoon of butter in a skillet over medium heat and sautÃÂ© the chopped onions until softened and translucent, about 3-5 minutes.
2
Place the sautÃÂ©ed onions into the crock pot.
3
Add the cream of chicken soup, potato soup, drained corn, evaporated milk, and frozen shrimp to the crock pot. Stir gently to combine.
4
Cover and cook on medium-high heat for approximately 2 hours and 45 minutes, or until the shrimp are pink and opaque.
5
During the last 15 minutes of cooking, add the cream cheese to the pot. Stir until the cheese is completely melted and the chowder is smooth and creamy.
6
Taste and adjust seasoning with salt and pepper if desired. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1243.3kcal

% Daily Value *
Total Fat 60.8g94%
Saturated Fat 28.1g141%
Cholesterol 455.6mg152%
Sodium 917.1mg39%
Total Carbohydrate 70.2g24%
Dietary Fiber 7.1g29%
Sugars 20.2g
Protein 99.1g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the shrimp, as they can become rubbery. Adding them frozen helps them cook gently in the warm broth.

For a richer texture, you can substitute half-and-half or heavy cream for the evaporated milk.

If using fresh shrimp, ensure they are peeled and deveined before adding to the pot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream cheese from separating.

Garnish with fresh parsley or chives for a pop of color and freshness.

Keywords: shrimp, chowder, slow cooker, crock pot, creamy, comfort food, seafood soup, corn, potato, easy dinner, winter recipe, family meal

Read it online: https://www.chefs-mate.com/recipe/shrimp-chowder-2/