Shrimp chowder is a favorite at family dinners. First of all, shrimps are a “luxury”; it’s something that we don’t prepare every day. So whenever there’s a shrimp dish, we all indulge ourselves with it. Second, shrimps have this distinct taste that go so well with creamy dishes and everyone just gets addicted.
It’s a highlight of everyone’s night. It’s a full meal that doesn’t fail to satisfy all dinner guests including the kids; and it’s easy to prepare. While I put everything inside the slow cooker and waits for it to do its magic, I can do other things in between, making me finish my other responsibilities without compromising the others.
1/2 cup chopped onion
2 teaspoons Land O Lakes butter
2 cans (12 ounces each) Borden evaporated milk
2 cans (10-3/4 ounces each) Campbell’s condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) Campbell’s condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon McCormick garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces Philadelphia cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
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Quick Tip: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.