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Shrimp Chowder with Bacon Crumbles

Shrimp Chowder with Bacon Crumbles



  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.

Yield: 12 servings (3 quarts)


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