Crockpot Shrimp and Corn Chowder
This crockpot shrimp and corn chowder is a creamy soup with sweet corn, tender potatoes and bacon. The shrimp goes in at the very end, so it stays plump while the broth builds all day.
6
servings20
minutes6
hoursA creamy chowder with corn, potatoes and bacon, finished with shrimp. The dairy goes in at the end.
Ingredients
6 slices thick-cut bacon, chopped
1 yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 lb Yukon Gold potatoes, cut in 1/2-inch cubes
4 cups frozen sweet corn
3 cups low-sodium chicken broth
1 teaspoon Old Bay seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1 lb medium shrimp, peeled and deveined
1 cup half-and-half
4 oz cream cheese, cubed
2 tablespoons chopped chives
Directions
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and keep 1 tablespoon of the drippings.
- Cook the onion and celery in the drippings for 4 minutes, then add the garlic for 30 seconds.
- Scrape the vegetables into a 6-quart slow cooker.
- Add the potatoes, 3 cups of the corn, broth, Old Bay, paprika, thyme and salt. Stir to combine.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the potatoes are very soft.
- Use a potato masher to crush some of the potatoes right in the crock. This thickens the soup without flour.
- Stir in the cream cheese until it melts, then add the half-and-half and the last cup of corn.
- Add the shrimp and cook on HIGH for 15 to 20 minutes, until pink and curled. They should be opaque with no gray center.
- Taste, and add salt, pepper or hot sauce as needed.
- Ladle into bowls and top with the bacon and chives.
Notes
- Use crab or cooked lobster in place of shrimp, adding them for the last 5 minutes only. Swap half-and-half for evaporated milk to lighten it. It keeps 3 days in the fridge, but the shrimp texture is best the first day.
Why this version works
Chowder is a natural for the slow cooker, because potatoes and corn need hours to give up their starch and sweetness. Mashing a few potatoes at the end thickens the base, with no flour and no roux to burn. You get a thick, spoonable soup with real sweetness from the corn and a smoky edge from the bacon. A flour-based chowder asks for constant stirring; this one just sits.
Seafood is another story. Shrimp overcooks in minutes, so it is held back until the end and cooked in just 15 minutes. The dairy is also added late, so the soup stays smooth rather than separating after hours of heat. If you are cooking for guests, you can have everything ready up to the shrimp and finish in the last 20 minutes.
Ingredient notes
Shrimp: Buy raw, peeled and deveined, medium size. Frozen raw shrimp is fine, but thaw it in the fridge first and pat it dry. Size 31 to 40 count is about right, and 16 to 20 count will need five more minutes.
Yukon Gold potatoes: They keep a creamy texture and hold their shape better than russets. Dice them small, since big cubes stay firm in the center.
Bacon: Thick-cut stays meaty rather than disappearing. Save the drippings to cook the onion in. Crumble it over each bowl so it stays crisp.
Frozen corn: It is picked at its peak and cooks perfectly in the pot. Fresh cut from the cob works too. No need to thaw it before it goes in the pot.
Old Bay: This is the seasoning that tells you it is a seafood chowder. A little goes a long way. Add a pinch of cayenne if you like it spicy.
Tips for the best result
Add the shrimp last: The most common mistake is putting shrimp in at the start. After hours it turns rubbery and shrinks into little knots. Pat them dry so they do not water down the chowder.
Add the dairy at the end: Cream and half-and-half can split over a long cook, so stir them in only when the soup is hot and done. Warm the half-and-half first so it does not cool the pot.
Mash, do not blend: A few passes with the masher gives body and leaves chunks of potato in the soup. Leave some chunks and the soup stays hearty.
Swaps and variations
Use smoked sausage in place of bacon for a heartier version, or add a diced red pepper for color. Dairy-free? Use full-fat coconut milk and skip the cream cheese. A spoon of hot sauce makes it spicier. Chopped fresh dill at the end is a nice touch.
Do not use cooked, pre-peeled shrimp that has been frozen. It turns tough almost immediately when heated again.
What to serve with it
Crusty bread or oyster crackers are classic, and a crisp green salad with lemon dressing makes it a full dinner. For a cozy table, add a little bowl of hot sauce and lemon wedges. A wedge salad with a light dressing works well, and a buttered roll rounds it out.
Storing, freezing and reheating
Cool and refrigerate for up to 3 days. Reheat gently on the stove over low heat, stirring, and do not boil, which can make the shrimp tough and the dairy split. Cool quickly in shallow containers.
Freezing is not ideal for dairy-based chowder with shrimp. If you want to freeze a batch, make it without the shrimp and dairy and add them when reheating. Stir in a splash of milk to loosen it before serving.
Crockpot Shrimp and Corn Chowder at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by slices thick-cut bacon, yellow onion, stalks celery, garlic
Tips for Crockpot Shrimp and Corn Chowder
Use crab or cooked lobster in place of shrimp, adding them for the last 5 minutes only. Swap half-and-half for evaporated milk to lighten it. It keeps 3 days in the fridge, but the shrimp texture is best the first day.
Crockpot Shrimp and Corn Chowder FAQ
How long does Crockpot Shrimp and Corn Chowder take?
Crockpot Shrimp and Corn Chowder takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Shrimp and Corn Chowder serve?
This recipe makes 6 servings.
What do I need to make Crockpot Shrimp and Corn Chowder?
15 ingredients, led by slices thick-cut bacon, yellow onion, stalks celery, garlic. Amounts are in the recipe card above.
