Shrimp Chowder with Bacon Crumbles

Yield: 12 servings (3 quarts)

Ingredients

• 1/2 cup chopped onion
• 2 teaspoons butter
• 2 (12 ounce) cans evaporated milk
• 2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (7 ounce) can white or shoe peg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds peeled and deveined cooked small to medium shrimp, reserving a few
• 3 ounces cream cheese, cubed
• 1/2 pound bacon, fried crisp and crumbled

Instructions

1. In a small skillet, sauté onion in butter until tender.
2. In a 5 quart slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
3. Cover and cook on LOW for 3 hours.
4. Stir in most of the shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
5. Ladle into soup bowls. Top each with a few shrimp, then sprinkle with crumbled bacon.