Home » Recipes » Slow Cooker Recipes » Seafood Recipes » Slow Cooker Cajun Corn and Shrimp Chowder
ByJennifer
Jump to Recipe - Print Recipe
So two weekends ago the weather was bitter cold, icy and snowy forcing us inside on the treadmill for a 7.5 mile long run. This weekend was a huge flip… so beautiful outside and although part of our 9 mile training run was tough it was just so good to be soaking up some sunshine. After brunch with my parents (you know, had to eat back all those calories I had burned!) we pretty well spent the rest of the day outside. We tried to just enjoy every last minute of warmth and no jackets that we could because this week we are back on a roller coaster of temperatures.
While I love having the break from the cold since it certainly helps improve my mood, I’m not loving the sniffly noses and scratchy throats. Just when we get adjusted everything goes and flips around on us.
My cure for these ailments? Soups! Stews!! Chowders!! Whether warm or cold I could eat soup every day. And when your throat is feeling yucky? Nothing is more soothing or easier to eat.
The added benefit of this Cajun Corn Chowder is the bit of spice! Will totally clear up any stuffy noses. Make some of this super easy chowder for dinner and everyone will be feeling back to their best in no time!
Slow Cooker Cajun Corn and Shrimp Chowder
Jennifer Draper
A delicious and easy dinner, this Slow Cooker Cajun Corn and Shrimp Chowder will have you dreaming of the Gulf shore and it's delicious flavors!
4.43 from 35 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 10 minutes mins
Servings 4 (approx 1.5 cup) bowls
Calories 406 kcal
Ingredients
- 16 oz bag frozen sweet corn
- 1/2 pound red baby potatoes
- 1/4 cup flour
- 1 1/2 teaspoons cajun seasoning
- 4 cups chicken broth
- 1/2 cup heavy cream for later
- 12 oz shrimp small peeled deveined and tail-off (for later)
- salt and pepper to taste
Instructions
Wash and dice potatoes into bite sized chunks
Add potatoes and corn to slow cooker and toss to coat with flour
Add cajun seasoning and broth
Cover and cook on high for 2-3 hours or low for 4-6
Switch slow cooker to high
Add cream and shrimp
Cook for another 30-60 minutes until shrimp is cooked through and pink
Add salt and pepper to taste and serve
Notes
I cooked this on high in my 3.5 quart slow cooker for a total of 4 hours
Nutrition
Calories: 406kcalCarbohydrates: 45gProtein: 28gFat: 14gSaturated Fat: 7gCholesterol: 255mgSodium: 759mgPotassium: 901mgFiber: 4gSugar: 1gVitamin A: 805IUVitamin C: 16.5mgCalcium: 162mgIron: 4mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Related
Jennifer
what would you serve for a bread to with this? would corn bread be too much? ii am going to make this and it looks so yummy…
Reply
Cornbread would be fine, other great options would be some crusty french bread or better yet some soft rolls you can dip in the soup!
Reply
Hello!!! How long would this last in the fridge once cooked? Thank you!
Reply
2 – 3 days.
Reply
We didn’t have small shrimp. Could you use cooked salad shrimp?
Reply
Sure! If cooked add them in at the end, just long enough to heat through.
Reply
Do I need to thaw out frozen shrimp before putting in the crockpot?
Reply
Yes, I would recommend thawed shrimp.
Reply
How long would you say this could last frozen? Have you tried purreing it?
Reply
Generally foods that are frozen in airtight containers can keep for up to 3 months. I haven’t tried pureeing it but I think a small amount would work well to thicken.
Reply
could i trade the potatoes for rice? My boyfriend and I had a similar recipe for dinner the other night and we added rice and he loved it. If i did add rice instead of potatoes how would it change the recipe
Reply
I’d cook it separately and serve the soup with a scoop of rice added.
Reply
I really like this recipe however it says peel off the tails and save for later. but it doesn’t say what to do with them later? I just as soon leave the tails on peeled of course
Reply
Hi Dave! Sorry it didn’t make sense. You just purchase peeled, deveined and tail-off shrimp. For later was referencing that you will add it later in the recipe so that it doesn’t overcook. Hope that helps!
Reply
Si je peux poser une ‘ti’ question: tu viens d’où? Après avoir vécu dans le sud de la Louisiane et à faire et à manger de la cuisine Cajun pour des quarantaine ans, j’ai peur de ne me rappeler de rien dans les recettes de mes grands-parents.
Simple question: where are you from? After living in South Louisiana and both cooking and eating Cajun food for decades, I fear I can remember no chowders amongst my grandparents’ recipes.
Reply
Hi Regan. The cajun in this recipe is referring to the spice/flavor rather than the region. I’m from the midwest so no authentic experience with Cajun cooking for me :).
Reply
Regan, merci pour ça. Je suis cadien de le sud de la Louisiane et j’ai (Je n’ai) jamais entendu de ça icitte. Le piment rouge et le Tabasco (ne) font pas le manger (la nourriture) “cadien.”
Reply
Could I use 1/2 cup of milk instead of heavy cream?Reply
yes, just keep in mind the soup will be thinner and not as rich tasting.
Reply
can you toss the veggies with cornstarch instead of flour?
Reply
Yes, I think swapping those out should work.
Reply
