Shrimp Chowder

Set it. Forget it. Come back to a pot of thick, creamy shrimp chowder.

This crock pot recipe leans on pantry staples: canned cream of chicken soup, potato soup, corn, and evaporated milk all simmer together for three hours while you go about your day. Frozen shrimp go in with everything else, and a block of cream cheese gets stirred in during the last 15 minutes to make the whole thing luxuriously thick and rich.

It’s the kind of chowder that feels like a hug in a bowl, especially on a cold night with some crackers or warm bread on the side.

Kitchen Tips

• Brown the onions first. That extra step of sautéing in butter before adding to the crock pot brings a sweetness and depth you won’t get from raw onions.
• Add the cream cheese at the very end. Fifteen minutes is enough for it to melt and blend in. Adding it too early can make the texture grainy.
• Use frozen shrimp. They hold up well over the long cook time and thaw right into the chowder. No need to defrost first.