I made Crockpot Shrimp And Corn Chowder that hits hard with Cajun heat, creamy corn sweetness, and plump shrimp so good you’ll cancel dinner plans.

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I am obsessed with this Cajun corn and shrimp chowder because it tastes loud and honest, not precious. I love how the spice punches through sweet kernels and butter.

I crave the contrast between tender shrimp and soft potato chunks. And yes, I make it in my Crock Pot Slow Cooker because lazy nights deserve good food.

This is not delicate; it’s bold, slightly smoky, and slightly creamy in a way that gets you licking the spoon. Sweet Corn And Shrimp Chowder?

Absolutely. I want that bowl on rainy evenings, messy and satisfying.

My mouth waters just thinking. No apologies.

Ingredients

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Big juicy shrimp, it’s the main protein and cooks up fast.
Bacon brings crisp salty fat and smoky bite.
Basically butter makes it rich and silky.
Yellow onion gives sweetness and savory backbone.
Celery adds crunch and a fresh green note.
Green pepper gives mild peppery bite and color.
Garlic punches it up, it’s aromatic and bold.
Potatoes make it thick, hearty, and really filling.
Corn kernels add sweet pops and summer vibes.
Plus tomatoes add bright tang if you’re into that.
Chicken broth ties flavors together and keeps it soupy.
Heavy cream makes it indulgent, smooth, and comforting.
Cajun seasoning brings the bold, spicy personality.
Smoked paprika offers warm smokiness and depth.
Cayenne sneaks in the heat, use it how you like.
Thyme gives subtle earthy herb notes.
Bay leaf adds quiet background depth while it simmers.
Cornstarch thickens things up, no weird texture.
Salt and pepper tune flavors, don’t be shy.
Parsley brightens the bowl and looks nice on top.

Ingredient Quantities

1 pound large shrimp, peeled and deveined

4 slices bacon, chopped

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 stalks celery, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 pound potatoes, peeled and diced (Yukon or Russet)

3 cups corn kernels (fresh or frozen)

1 can (14.5 oz) diced tomatoes, drained (optional)

4 cups low sodium chicken broth

1 cup heavy cream

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon dried thyme

1 bay leaf

2 tablespoons cornstarch (for slurry)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

How to Make this

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1. Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble; reserve about 1 tablespoon of the bacon fat and discard the rest or save for another use.

2. In the same skillet, melt the butter in the reserved bacon fat and sauté the diced onion, celery, and green pepper about 5 minutes until softened; add the garlic and cook 30 seconds more until fragrant.

3. Transfer the cooked veggies to the slow cooker; add the diced potatoes, corn, drained diced tomatoes if using, crumbled bacon, Cajun seasoning, smoked paprika, cayenne, dried thyme, bay leaf, and the chicken broth. Give it a good stir to combine.

4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender and flavors have melded.

5. About 20 minutes before serving, whisk the cornstarch with 2 tablespoons cold water to make a smooth slurry, then whisk the slurry into the heavy cream; pour this into the slow cooker and stir well to start thickening the chowder.

6. Add the shrimp to the slow cooker, stirring them in gently; cover and cook on HIGH for 8 to 12 minutes, or until the shrimp are opaque and just firm. Do not overcook or theyll get rubbery.

7. Taste and adjust seasoning with salt and black pepper, and more cayenne or Cajun seasoning if you want more heat. Remove and discard the bay leaf.

8. If you want a creamier, slightly chunky chowder, use an immersion blender to pulse about a cup of the soup right in the cooker, or scoop out a couple cups, mash them, and stir back in.

9. Ladle the chowder into bowls, sprinkle with chopped parsley and extra crumbled bacon. Serve hot with crusty bread or oyster crackers for soaking up every last drop.

10. Leftovers keep covered in the fridge for 3 days; reheat gently on the stove so the shrimp dont overcook, and add a splash of cream or broth if it thickened too much.

Equipment Needed

1. Large skillet or frying pan (for crisping bacon and sautéeing veggies)
2. Slow cooker (4 to 6 quart)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula for stirring
6. Colander or small strainer (for draining tomatoes or shrimp)
7. Large ladle or serving spoon
8. Immersion blender or potato masher (optional, for partial blending)

FAQ

Q: Can I use frozen shrimp?

A: Yes, but thaw them first in the fridge or under cold running water and pat dry. If you toss frozen shrimp straight in it'll release extra water and make the chowder thinner, and the shrimp might overcook unevenly.

Q: How do I prevent the shrimp from getting rubbery?

A: Add the shrimp in the last 20 to 30 minutes on low, or 10 to 15 minutes on high. Shrimp cook fast, so giving them too much time will make them tough.

Q: What if I want this chowder thicker or thinner?

A: For thicker, stir the 2 tablespoons cornstarch into 3 tablespoons cold water, then add to the slow cooker and simmer on high 15 to 20 minutes. For thinner, just add a splash more chicken broth or cream till you like the texture.

Q: Can I swap the cream for a lighter option?

A: You can use half and half or whole milk, but the chowder won't be as rich. If using milk, simmer a bit longer before adding shrimp so it doesn't curdle.

Q: How long will leftovers keep?

A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Shrimp can get a little rubbery after reheating, but it's still tasty.

Q: Can I make this without bacon or make it vegetarian?

A: Skip the bacon and use butter or olive oil to saute the veggies. To make it vegetarian, replace chicken broth with vegetable broth and omit the shrimp or swap it for firm tofu or extra corn and beans.

Slow Cooker Cajun Corn And Shrimp Chowder Recipe Substitutions and Variations

Shrimp: Use canned or cooked crab meat, or firm white fish like cod or pollock (add near the end so it doesn’t fall apart). If you want a veggie option, try hearty oyster mushrooms for a chewy bite.
Bacon: Substitute smoked sausage or andouille for that smoky flavor, or use pancetta. For no pork, stir in a few drops of liquid smoke and extra salt after cooking.
Heavy cream: Swap in half and half or whole milk thickened with a little extra cornstarch, or use coconut milk for a slightly sweet, richer taste (pairs well with the Cajun spices).
Chicken broth: Use vegetable broth for a lighter base, or clam juice mixed half and half with water for a brinier, seafood-forward chowder.

Pro Tips

1. Don’t add the shrimp until the very end. They only need 8 to 12 minutes in the hot slow cooker and will turn rubbery if left in longer, so heat the chowder first, then stir them in and watch closely.

2. Crisp the bacon and use a tablespoon of the fat to sauté the veggies. That little bit of bacon fat gives the base real depth, but too much makes the broth greasy, so drain the rest. If you want more smoke, quick-sear the shrimp in the same pan for 30 seconds per side before adding to the cooker.

3. Thicken smartly: mix the cornstarch with cold water first and whisk into the cream, not directly into hot soup, otherwise you get lumps. If your chowder still seems thin after a few minutes, dissolve another teaspoon of cornstarch in cold water and add little by little.

4. Control texture and flavor near the end. Pulse about a cup with an immersion blender or mash a couple cups of potato for body, then taste and adjust salt, Cajun seasoning or cayenne. Shrimp and bacon add saltiness so go easy at first, you can always add more.

Slow Cooker Cajun Corn And Shrimp Chowder Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Crockpot Shrimp And Corn Chowder that hits hard with Cajun heat, creamy corn sweetness, and plump shrimp so good you'll cancel dinner plans.

Servings

servings

Calories

472

kcal

Equipment: 1. Large skillet or frying pan (for crisping bacon and sautéeing veggies)
2. Slow cooker (4 to 6 quart)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula for stirring
6. Colander or small strainer (for draining tomatoes or shrimp)
7. Large ladle or serving spoon
8. Immersion blender or potato masher (optional, for partial blending)

Ingredients

1 pound large shrimp, peeled and deveined
4 slices bacon, chopped
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 stalks celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 pound potatoes, peeled and diced (Yukon or Russet)
3 cups corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, drained (optional)
4 cups low sodium chicken broth
1 cup heavy cream
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch (for slurry)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble; reserve about 1 tablespoon of the bacon fat and discard the rest or save for another use.
In the same skillet, melt the butter in the reserved bacon fat and sauté the diced onion, celery, and green pepper about 5 minutes until softened; add the garlic and cook 30 seconds more until fragrant.
Transfer the cooked veggies to the slow cooker; add the diced potatoes, corn, drained diced tomatoes if using, crumbled bacon, Cajun seasoning, smoked paprika, cayenne, dried thyme, bay leaf, and the chicken broth. Give it a good stir to combine.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender and flavors have melded.
About 20 minutes before serving, whisk the cornstarch with 2 tablespoons cold water to make a smooth slurry, then whisk the slurry into the heavy cream; pour this into the slow cooker and stir well to start thickening the chowder.
Add the shrimp to the slow cooker, stirring them in gently; cover and cook on HIGH for 8 to 12 minutes, or until the shrimp are opaque and just firm. Do not overcook or theyll get rubbery.
Taste and adjust seasoning with salt and black pepper, and more cayenne or Cajun seasoning if you want more heat. Remove and discard the bay leaf.
If you want a creamier, slightly chunky chowder, use an immersion blender to pulse about a cup of the soup right in the cooker, or scoop out a couple cups, mash them, and stir back in.
Ladle the chowder into bowls, sprinkle with chopped parsley and extra crumbled bacon. Serve hot with crusty bread or oyster crackers for soaking up every last drop.
Leftovers keep covered in the fridge for 3 days; reheat gently on the stove so the shrimp dont overcook, and add a splash of cream or broth if it thickened too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.