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    Home » Recipes » Slow Cooker Recipes » Seafood Recipes » Slow Cooker Cajun Corn and Shrimp Chowder

    Published: Feb 9, 2015 · Modified: Feb 10, 2022 by Jennifer · This post may contain affiliate links

    Slow Cooker Cajun Corn and Shrimp Chowder

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    white bowl and spoon filled with cajun corn and shrimp chowderSo 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.

    white bowl and spoon filled with cajun corn and shrimp chowderWhile 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.

    white bowl  filled with cajun corn and shrimp chowderMy 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.

    white bowl and spoon filled with cajun corn and shrimp chowderThe 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!

    white bowl and spoon filled with cajun corn and shrimp chowder

    Slow Cooker Cajun Corn and Shrimp Chowder

    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!
    4.36 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 hrs
    Total Time 5 hrs 10 mins
    Course Main Course, Soup
    Cuisine Cajun
    Servings 4 (approx 1.5 cup) bowls
    Calories 406 kcal

    Ingredients
      

    • 16 oz bag frozen sweet corn
    • ½ pound red baby potatoes
    • ¼ cup flour
    • 1 ½ teaspoons cajun seasoning
    • 4 cups chicken broth
    • ½ 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

     

    white bowl filled with cajun corn and shrimp chowder

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    Reader Interactions

    Comments

    1. Laura says

      December 19, 2022 at 11:37 am

      We didn’t have small shrimp. Could you use cooked salad shrimp?

      Reply
      • Jennifer says

        February 15, 2023 at 1:53 pm

        Sure! If cooked add them in at the end, just long enough to heat through.

        Reply
    2. Kayla says

      February 23, 2022 at 4:07 pm

      Do I need to thaw out frozen shrimp before putting in the crockpot?

      Reply
      • Jennifer says

        February 26, 2022 at 7:22 am

        Yes, I would recommend thawed shrimp.

        Reply
    3. Stephanie says

      December 16, 2019 at 2:56 pm

      How long would you say this could last frozen? Have you tried purreing it?

      Reply
      • Jennifer says

        December 21, 2019 at 9:03 am

        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
    4. Lauren Foster says

      December 15, 2018 at 7:39 pm

      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
      • Jennifer says

        December 26, 2018 at 8:42 am

        I'd cook it separately and serve the soup with a scoop of rice added.

        Reply
    5. Dave says

      January 24, 2018 at 6:00 pm

      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
      • Jennifer says

        January 29, 2018 at 3:32 pm

        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
    6. Regan Jean says

      September 27, 2017 at 7:51 pm

      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
      • Jennifer says

        September 29, 2017 at 1:26 pm

        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
      • UnVraiCadien says

        February 09, 2019 at 12:51 pm

        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
    7. Rua says

      September 09, 2017 at 9:35 pm

      4 stars
      Could I use 1/2 cup of milk instead of heavy cream?

      Reply
      • Jennifer says

        September 11, 2017 at 1:22 pm

        yes, just keep in mind the soup will be thinner and not as rich tasting.

        Reply
    8. Anna says

      July 07, 2017 at 10:57 am

      can you toss the veggies with cornstarch instead of flour?

      Reply
      • Jennifer says

        July 11, 2017 at 10:58 am

        Yes, I think swapping those out should work.

        Reply
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