Tasty Tuesday: Crock Pot Shrimp Chow-da

Dearest eaters and readers,

Welcome to another Tasty Tuesday. It’s been awhile since I brought you something from my kitchen. Time to rectify that! As I said in February, when I shared my chicken cordon bleu soup, someday, I’m going to share a recipe for something other than soup. But not today!! Yup, sharing another soup recipe, this time for shrimp chow-da!! Was inspired to make this by some delicious bowls of chowder we enjoyed during my visit to Washington and Duke’s Seafood and Chowder House in Seattle/Tacoma.

PC enjoyed a bowl of New England clam chowder at Duke’s but mine was lobster and clam chowder. Had almost smoky, sweet flavor. So good.

Today’s recipe is a whole lot like a hardy bowl of Duke’s chowder. Throw the ingredients in your crock pot, like I did, and let this soup simmer all afternoon. Toss up some salad, maybe add a loaf of crusty bread and dinner is served.

Meet you in the kitchen?

Crock Pot Shrimp Chowder

This thick soup was yummy the first day and maybe even better the second. The recipe was in a “Taste of Home: Soups” magazine, winter 2019. My daughter Brennyn is following a keto diet and with PC’s recent elevated levels in his blood work, I have been trying to cook more keto-friendly = fewer carbs. She found this very similar recipe for shrimp chowder that might be even better for us. Will try it very soon.

Ingredients

Generally have most of these ingredients on hand. However, this weekend I was appalled to discover most of my cans of soup had LONG expired. Lest you think I don’t clean out my pantry, I truly do! Wondering if maybe the commissary sold some expired canned goods? Found a can that expired in 2006. We have not even been in this house that long. I know I didn’t move a can of soup over from my old house, that was already 2 years expired, when we moved into this house in 2008.

So, I have again cleaned out my pantry. And now I need some soup.

• 1/2 cup chopped onion
• 2 teaspoons butter
• 2 cans (12 ounces each) evaporated milk
• 2 cans (10 1/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10 1/4 ounces each) condensed cream of chicken soup, undiluted (I used fat-free)
• 1 can (7 ounces) white or shoepeg corn, drained
• 1 teaspoon Creole seasoning (I used Cajun - almost the same?)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin (my idea, not in original recipe)
• 2 pounds, peeled and deveined, cooked small shrimp
• 3 ounces cream cheese, cubed (I used a mix of low-fat and fat-free)

Directions

• In a skillet, saute onion in butter until tender (because of PC’s sensitive stomach, I often use onion powder and less real onion).

• Combine onion, milk, soups, corn, Creole (or in my case, Cajun) seasoning and garlic powder in a 5 quart crock pot.

• Cover and cook on low for 3 hours.
• Stir in small shrimp and cubed cream cheese.

• Cook 30 minutes more until shrimp are heated and cream cheese is melted. I found our soup was not warm enough, probably because the shrimp were frozen and cooled it quite a bit. So, I heated it 30 additional minutes on high.

• Stir well before dishing up soup into bowls.

Nutrition

One cup of this shrimp chowder is 202 calories, 8 gram of fat (4 grams saturated fat), 13 grams of carbohydrates, 20 grams of protein. My daughter’s keto recipe has 391 calories, 31 grams of fat, 5.6 grams of carbohydrates, 16.5 grams of protein. All my life, I have worried more about fat in my food than anything else. The keto diet is so foreign to me because it is higher in fat and lower in carbs. Although I am certainly no dietician, it is my opinion that the best diet is eating a little of everything in moderation.

Your Turn

Are you a fan of clam or any other kind of chowder? I grew up eating New England clam chowder when we lived in…yup, New England. PC really likes it, too. Would like to try this recipe again, exchanging the shrimp for clams.

If you have a favorite chowder recipe, please share in a comment below. My friend Dani at Love.Inspiration.Family recently shared a scrumptious stew recipe. I am looking forward to making it very soon. You might want to pin it to try, too.

Hope you are off to a wonderful Easter week. I have lots of irons in the fire this week and then leave for Kentucky on Monday as PC leaves for Washington, again. Thank you for coming by today.

Hugs and kisses,