CrockPot Shrimp Chowder
Ingredients
1 medium Onion (peeled and chopped)
2 teaspoons Butter
21.5 ounces Canned Cream Of Chicken Soup (2 – 10.75 oz. cans)
21.5 ounces Canned Cream Of Potato Soup (2 – 10.75 oz. cans)
24 ounces Canned Evaporated Milk (2 – 12 oz. cans)
12 ounces Frozen Corn Kernels
1 teaspoon Creole Seasoning
½ teaspoon Garlic Powder
2 pounds Shrimp (cooked and deveined)
3 ounces Cream Cheese (cubed and at room temperature)
Directions
In a skillet on the stove top, saute the onion in the butter until the onions are translucent.
Add the onion, cream soups, evaporated milk, corn, creole seasoning and garlic to a 5 quart or larger slow cooker.
Cover and cook on LOW for 3 hours.
After three hours of cooking add in the softened and cubed cream cheese and the cooked shrimp. Stir well.
Cover and cook an additional 1 hour on LOW.
Ladle into bowls and serve.
