Crockpot Cajun Chowder

Crockpot Cajun Chowder


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This corn, tomato, and shrimp chowder has the ultimate combination of spices and flavors. It’s one warm meal that you won’t forget!

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Chicago, IL

Time needed

90 min cooking

Serving Size / Yield

4-6 servings


  • 16 Ounces of Sweet Corn
  • 4 Cups of Chicken Broth
  • ½ Cup of Heavy Cream
  • 12 Ounces of Peeled, Deveined, and Tailless Shrimp
  • 2 Cups of Sliced Cherry Tomatoes
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper

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Begin by pouring the chicken broth, corn, and spices -- the cayenne pepper, red pepper flakes, oregano, garlic powder, onion powder, paprika, salt, and pepper -- into the crockpot, covering it, and cooking it on high for about 30 minutes. Then, add in the tomatoes, shrimp, and heavy cream and cook for another 45-60 minutes, until the shrimp is pink.

Serve warm and enjoy!

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