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This slow cooker corn and shrimp chowder is one of those comforting soups that feels a little special but is still easy enough for everyday cooking. It’s creamy without being heavy, gently smoky, and full of familiar flavors that work especially well on cooler days.
I adapted this recipe from Fix-It and Forget-It New Cookbook, making a few small changes based on what I had on hand. One day I came up short on shrimp and added a bit of smoked salmon from the fridge instead. The smoky fish turned out to be a great addition and paired beautifully with the sweet corn.
It’s a flexible recipe, which is one of the reasons I’ve come back to it over the years.
Table of Contents
- Why I Love this Slow Cooker Corn & Shrimp Chowder
- Ingredients & Substitutions
- How Many Calories and WW Points in this Slow Cooker Corn and Shrimp Chowder?
- How to Cook Slow Cooker Corn & Shrimp Chowder
- Recipe Notes
- Serving Suggestions
- Slow Cooker Corn & Shrimp Chowder Recipe
- More WW-Friendly Chowder & Soup Recipes
Why I Love this Slow Cooker Corn & Shrimp Chowder
- The slow cooker does most of the work.
- It’s creamy and satisfying without relying on heavy cream.
- Corn and shrimp are a natural pairing.
- It’s flexible if you’re a little short on seafood.
- Leftovers reheat well for lunch the next day.
This is the kind of soup that feels nourishing and comforting without being complicated.
Ingredients & Substitutions
- Bacon – Adds smoky flavor. I opt for center cut when I can since it’s leaner. You can also use turkey bacon if you prefer.
- Onion – Builds the flavor base. I like to keep chopped onions in the freezer to make recipes like this extra easy.
- Potatoes – Peeled and diced, or frozen hash browns. Use what you have.
- Frozen corn – a key ingredient. Canned corn will also work.
- Worcestershire sauce – adds a bit of flavor depth.
- Sweet paprika – I like smoked paprika as an alternative.
- Salt and pepper
- Water – You can also use seafood or chicken broth for more depth.
- Cooked, peeled small shrimp – defrosted uncooked shrimp will also work.
- Evaporated milk (2%) – Keeps the chowder creamy but lighter.
- Chives – For finishing, if you have them. I rarely do.
How Many Calories and WW Points in this Slow Cooker Corn and Shrimp Chowder?
According to my calculations each serving has 279 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Cook Slow Cooker Corn & Shrimp Chowder
Ideal slow cooker size: 3½– to 4-quart
- In a small skillet, cook the bacon until crisp. Remove and set aside.
- Add the chopped onion to the bacon drippings and cook just until softened.
- Transfer the onions to the slow cooker.
- Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper, and water.
- Cover and cook on LOW until the potatoes are tender.
- Stir in the shrimp and evaporated milk.
- Cover and cook on LOW for a short time, just until heated through.
- Stir in the reserved bacon and chives just before serving.
Recipe Notes
If you’re short on shrimp, a small amount of smoked salmon or smoked fish blends in nicely and adds extra flavor.
Pureeing a portion of the corn gives the chowder a deeper corn flavor and slightly thicker texture. This step is optional, but nice if you have a blender (affiliate link) handy.
Using 2% evaporated milk keeps the chowder creamy while saving a few calories.
Serving Suggestions
This chowder is hearty and satisfying on its own, so it doesn’t need much alongside it.
- With bread: Serve with crusty bread or a small roll for soaking up the broth.
- With crackers: Oyster crackers or saltines sprinkled on top add a little crunch.
- Simple balance: A small green salad with vinaigrette is plenty if you want something fresh on the side.
- At the table: Finish bowls with chopped chives, freshly cracked black pepper, or a few extra bacon bits.
- Leftovers: Reheat gently and stir well before serving.
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
Ingredients
- 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
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups water
- 12 ounces cooked and peeled small shrimp
- 12 ounces 2% evaporated milk
- Chopped chives
Instructions
- Ideal slow cooker size: 3-1/2- 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 3-1/2 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 2-1/2 to 3-1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 7 PointsPlus (Old plan) I used a combination of smoked salmon (4 ounces) and cooked shrimp (8 ounces) instead of all shrimp. It was very good. I also pureed 1/2 the corn with 1 cup of the water called for before adding it to the pot. I read somewhere that this will make your corn chowders more corny tasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
More WW-Friendly Chowder & Soup Recipes
If you like slow cooker corn and shrimp chowder, you may also like:
- Slow Cooker Turkey Green Chili Chowder – A hearty chowder with a little spice and plenty of flavor.
- New England Fish Chowder – A lighter take on the classic, made with simple ingredients.
- Tuna Cheddar Chowder – Creamy, comforting, and pantry-friendly.
- Easy Slow Cooker Potato Soup – A simple, hands-off soup that’s great for busy days.
- Mom’s Maine Corn Chowder – A nostalgic, corn-forward chowder with classic flavor.
- Easy Crock Pot Corn Chowder – Perfect when you want something warm and simple.
- Slow Cooker Spicy Seafood Chowder – A bolder option with mixed seafood and spice.
- Slow Cooker Manhattan Clam Chowder – Tomato-based and lighter than traditional cream chowders.
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?
Hi Barbara,
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.
Just made this last night – really good! Definitely a keeper in the recipe file!
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!
Thanks, Gail!
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 🙂
This is delicious! Thank you for sharing!
You are so welcome, Christy.
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.
Hi Sally,
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 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.
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?
Hi Leah,
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!
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!
Hi Cami,
I’m not sure about other types of fish, but really liked the smoked salmon. Glad you like the crockpot recipes this month 🙂
Martha,
How many servings does the Slow Cooker Shrimp and Corn chowder recipe make? It sounds delicious and perfect for a cold evening. Thanks.
Hi Glynis,
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 🙂
Warmly,
Martha