This slow cooker corn and shrimp chowder is a winner in my book.
I adapted the recipe slightly from one in Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
The recipe called for 12 ounces of cooked shrimp. I had only about 8 ounces of cooked shrimp in the freezer.
So, I supplemented with about 4 ounces of smoked salmon that was sitting in the fridge needing to be used.
The smoky fish complemented the corn and shrimp nicely in this chowder.
I remember reading somewhere (don't ask where) that pureeing some of the corn made corn chowder more "corny" tasting.
So I combined about ½ the corn and 1 cup of water in my Vitamix blender (affiliate link) until it was liquified.
This step is totally optional. So, skip it if it seems like too much work.
And I used 2% evaporated milk instead of regular to save a few calories.
The recipe didn't say when to add the diced cooked bacon, so I added it at the end along with the chives.
I contacted the book's authors about the oversight and they said they will be sure to fix it before the book goes back to print again.
How's that for service?
How Many Calories and WW Points in this Chowder?
According to my calculations each serving has 279 calories and:
8 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Served with warm crusty bread, this slow cooker corn and shrimp chowder made a satisfying supper that both Rod and I enjoyed.
I will share some of the leftovers with Mom and get her opinion too. Enjoy!
Are You Ready To Slow Cook Yourself Slim?
If you like this slow cooked corn chowder with shrimp, be sure to check out my other WW Friendly chowder recipes, including Mom's Maine Corn Chowder, Easy Crock Pot Corn Chowder, Slow Cooker Spicy Seafood Chowder and Slow Cooker Manhattan Clam Chowder
If you've made this Crock Pot Shrimp and Corn Chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Corn & Shrimp Chowder Recipe
- 4 slices center cut bacon, diced
- 1 cup chopped onions
- 2 cups diced red potatoes or frozen hash browns (I used Yukon golds)
- 2 packages (10 ounces each) frozen corn
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups water
- 12 ounces cooked and peeled small shrimp
- 12 ounces 2% evaporated milk
- Chopped chives
- Ideal slow cooker size: 3-½- to 4-Quart.
- In a small skillet, fry the bacon until crisp. Remove and drain the bacon and set it aside.
- Add the chopped onions to the bacon drippings in the skillet and cook, stirring often, just until they soften.
- Using a slotted spoon, transfer the onions to the slow cooker. (I used my 4-Quart but a 3-½ Quart would be ideal.)
- Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper and water to the slow cooker.
- Cover and cook on LOW for 2-½ to 3-½ hours, until the potatoes are soft.
- Stir in the shrimp and evaporated milk. Cover and cook on LOW for 30 minutes more.
- Just before serving stir in chives and reserved cooked bacon.
Source: Slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this slow cooked corn and shrimp chowder, you might also like:
- Slow Cooker Turkey Green Chili Chowder
- New England Fish Chowder
- Tuna Cheddar Chowder
- Easy Slow Cooker Potato Soup
I used the 4-Quart Insert with my Crock-Pot 3-in-1 Slow Cooker (affiliate link) to make this slow cooker corn and shrimp chowder. You can check it out on Amazon:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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How many servings does the Slow Cooker Shrimp and Corn chowder recipe make? It sounds delicious and perfect for a cold evening. Thanks.
The slow cooker shrimp and corn chowder makes 6 servings of about 1-1/3 cups each. I've updated the recipe to include this information 🙂
I've never thought of doing corn chowder with seafood. I'm not usually a shrimp fan, so I am glad to know it worked well with salmon too. I'm excited to try it out - I wonder if other types of fish would work. I love your crockpot recipes this month!
I'm not sure about other types of fish, but really liked the smoked salmon. Glad you like the crockpot recipes this month 🙂
I love all of your recipes and I can't wait to try this one! I'm using frozen shrimp and frozen corn and just wondering, should the shrimp or corn be thawed before adding them in?
I've never tried it with frozen corn and/or shrimp. I think it should work either way, but if frozen, it will take a bit longer to cook, of course 🙂 Enjoy!
This sounds delicious. I have a similar recipe that is much HEAVIER, and it is awesome. I look forward to reducing the fat and calories by using your version.
This is very good. Added a little Old Bay, a pinch of dried peppers and just a touch more salt and this will be made again. I am wondering if shrimp could be substituted with smoked sausage or even ham making this a good base chowder. Thanks.
I think both smoked sausage and ham would make delicious substitutions for the shrimp. Love the additions of Old Bay and dried peppers! Thanks for the delicious suggestions!
This is delicious! Thank you for sharing!
You are so welcome, Christy.
This recipe took wayyyy longer to cook for some reason. It was near 5 hours, and the potatoes still weren't done. Had the right size crock pot and definitely cut them small enough. Ultimately, we ate it sooner than later and it was still very good. Added garlic powder and cayenne pepper for a kick. Would make again, but would plan it differently next time.
Thanks for sharing your experience, Marcie. There are lots of variations with crock pot temperatures that can effect cooking times. I may just have one that cooks hotter! Cooking is definitely a process of experimenting and learning what works and what doesn't 🙂
I just calculated the smart points and they are 7. If it's posted already, sorry, I missed it. In my crock pot right now!
Just made this last night - really good! Definitely a keeper in the recipe file!
Hi Martha. I have never used the type or brand of slow cooker you suggested/showed in this recipe (which sounds really good, by the way). Do you really like it over the more usual format of one size, one crockery insert, etc? What do you find to be advantages of this format?
I liked this slow cooker and used it for years, until it stopped working. I don't think Hamilton Beach makes it any longer. It really provided a lot of versatility in minimal space. Like having a 2-quart, 4-quart and 6-quart but taking up just the space of 1.
The shrimp chowder sounds very good but can you please put a recipe in for Manhatten Clam soup some time?
Hi Terri, Here's a recipe for slow cooker Manhattan clam chowder that we all really loved: https://simple-nourished-living.com/slow-cooker-manhattan-clam-chowder/
How about a regular Clam Chowder?
can I make this chowder a few days ahead and keep in frig?
Love it. So did all my friends and family I shared it with.
Made this twice and shared with family and friends. Love this.
This is the best recipe. I do a few tweaks, like leave out the shrimp, and I use 4 cups of non-fat milk.
Susan B in NC
This was excellent and I also pureed some corn with the water to thicken it and make it more corn tasting. I used frozen corn before reading the comments and it did not cook as well as I'd like so next time I'll use canned corn. Also, had a problem with my potatoes cooking so I will pre cook them before putting them in next time. Definitely a keeper. Thanks love your recipes