Cheese-Shrimp Chowder
Submitted by square393
Slow cooker cheese and shrimp chowder with tender potatoes, Velveeta, and a splash of dry sherry. Set it in the morning and come home to a rich, creamy bowl.
YIELD
6 servingsPREP
20 minCOOK
12 hrsREADY
12 hrsThis is the slow cooker doing what it does best: turning simple ingredients into something that tastes like you fussed all day.
Potatoes, celery, and onion simmer low and slow until they’re fall-apart tender. In the last hour, Velveeta and evaporated milk melt in to create a thick, velvety base, and shrimp joins the party just long enough to heat through.
A splash of dry sherry right before serving adds a warm, sophisticated finish that elevates this from weeknight soup to something you’d proudly serve guests.
Ladle it into deep bowls, scatter fresh parsley on top, and grab some crusty bread.
Chef Tips
- Add the cheese, milk, and shrimp only during the last hour so the dairy doesn’t break and the shrimp stays tender
- Use the low setting for the most flavor development since those 10 to 12 hours really concentrate everything
- Stir in the sherry right before serving so the aroma stays bright and doesn’t cook off
Variations
- Use fresh or frozen shrimp instead of canned for a chunkier, more pronounced shrimp flavor
- Swap Velveeta for sharp cheddar and a tablespoon of cornstarch for a more natural cheese flavor
- Add a can of corn kernels with the potatoes for a heartier, sweeter chowder
Ingredients
Directions
Put potatoes, celery, onion and boiling water in cooker.
Cover and cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are tender.
Stir in pepper, evaporated milk, cheese and shrimps during last hour.
When ready to serve, stir in sherry and salt.
Sprinkle with parsley.
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