Name: Slow Cooker Shrimp and Corn Chowder
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1.5 lbs large shrimp, peeled and deveined (fresh or thawed); 4 cups sweet corn kernels (fresh, frozen, or 2 cans drained); 6–8 slices thick-cut bacon, cooked and crumbled (reserve 1–2 Tbsp drippings); 4–5 medium potatoes, peeled and diced into bite-sized pieces; 1 large onion, diced; 2–3 celery stalks, diced; 3–4 cloves garlic, minced; 3 cups half-and-half or heavy cream; 2 cups chicken or seafood broth; 2 Tbsp all-purpose flour or cornstarch (for thickening); 1 tsp dried thyme; ½ tsp Old Bay seasoning (plus more for serving); Salt and black pepper to taste; Optional: 2 Tbsp dry sherry or a squeeze of fresh lemon juice; For serving: chopped fresh chives or green onions, extra crumbled bacon, oyster crackers

Slow Cooker Shrimp and Corn Chowder is a creamy, comforting soup that pairs sweet, juicy shrimp with tender corn kernels and hearty potatoes in a velvety broth flavored with smoky bacon, garlic, and herbs. This easy slow cooker version delivers rich coastal flavor with minimal effort, creating a satisfying one-bowl meal perfect for cozy family dinners.

Why You’ll Love This Recipe

As an experienced chef, I’m delighted to share this Slow Cooker Shrimp and Corn Chowder because it brings together the best of sweet shrimp and summer corn in a warm, creamy bowl that feels both luxurious and everyday-comforting. The slow cooker gently melds smoky bacon, aromatic vegetables, and herbs into a silky base while keeping the shrimp plump and tender.

It’s incredibly forgiving for busy schedules—just a quick morning prep and you return to a house filled with inviting aromas and a ready-to-serve meal. This chowder is lighter than many creamy soups yet deeply satisfying, making it ideal for weeknights, weekend gatherings, or when you crave something special without spending hours cooking.

The natural sweetness of corn balances the savory shrimp beautifully, and it’s a hit with both kids and adults. One taste and you’ll understand why this has become a favorite in my kitchen!

Yield: 8 generous servings

Slow Cooker Shrimp and Corn Chowder

Creamy slow cooker shrimp and corn chowder with bacon and potatoes—easy coastal comfort food at its best!

Prep Time 20 minutes

Cook Time 7 hours

Additional Time 10 minutes

Total Time 7 hours 30 minutes

Ingredients

1.5 lbs large shrimp, peeled and deveined (fresh or thawed)
4 cups sweet corn kernels (fresh, frozen, or 2 cans drained)
6–8 slices thick-cut bacon, cooked and crumbled (reserve 1–2 Tbsp drippings)
4–5 medium potatoes, peeled and diced into bite-sized pieces
1 large onion, diced
2–3 celery stalks, diced
3–4 cloves garlic, minced
3 cups half-and-half or heavy cream
2 cups chicken or seafood broth
2 Tbsp all-purpose flour or cornstarch (for thickening)
1 tsp dried thyme
½ tsp Old Bay seasoning (plus more for serving)
Salt and black pepper to taste
Optional: 2 Tbsp dry sherry or a squeeze of fresh lemon juice
For serving: chopped fresh chives or green onions, extra crumbled bacon, oyster crackers

Instructions

Get everything ready and feel the excitement! As a chef who loves simple yet impressive seafood dishes, I begin by prepping all ingredients. Dice the potatoes, onion, and celery, mince the garlic, cook the bacon until crispy, and keep the shrimp chilled until needed.
Create smoky depth with a quick sauté. In a skillet over medium heat, warm the reserved bacon drippings. Add the diced onion, celery, and garlic; sauté for 4–5 minutes until soft and fragrant. Stir in the flour (or cornstarch) and cook for 1 minute to build a light base.
Transfer the flavorful foundation to the slow cooker. Scrape the sautéed vegetables and roux into your crockpot. This small step makes a big difference in the final rich taste.
Build the hearty base. Add the diced potatoes, corn kernels, broth, thyme, Old Bay seasoning, salt, and pepper. Stir well so the herbs coat everything evenly. The potatoes and corn will release their natural goodness during the slow simmer.
Let the slow cooker do the magic. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and the broth is beautifully aromatic.
Prepare the creamy finish. About 30 minutes before serving, whisk a little of the half-and-half with any remaining thickener to make a smooth slurry if needed.
Add the cream and bacon. Gently stir in the half-and-half or heavy cream along with most of the crumbled bacon. This creates that luxurious, velvety texture everyone loves.
Gently cook the shrimp. Add the peeled shrimp and optional sherry. Stir carefully, cover, and cook on low for another 15–25 minutes until the shrimp are pink, opaque, and just cooked through.
Brighten and final taste. Stir in a squeeze of fresh lemon juice if using. Taste the chowder and adjust with more salt, pepper, Old Bay, or thyme as needed. Chop fresh chives while the flavors settle.
Serve with warmth and joy! Ladle generous bowls of the hot chowder. Top each serving with extra crumbled bacon, plenty of fresh chives, and a light sprinkle of Old Bay. Offer oyster crackers or warm crusty bread on the side. This Slow Cooker Shrimp and Corn Chowder is pure creamy comfort—gather your loved ones and enjoy every spoonful!

Notes

Shrimp cook quickly, so adding them near the end is essential to keep them tender and juicy. Use large or jumbo shrimp for the best texture. Full-fat dairy gives the richest, creamiest result—low-fat versions may separate or taste thinner. If the chowder is too thick, thin with a splash of warm broth; if too thin, let it cook uncovered on high for a few minutes or add more slurry. Always taste before adding extra salt. This recipe is naturally gluten-free when using cornstarch instead of flour.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 706Total Fat 46gSaturated Fat 25gUnsaturated Fat 21gCholesterol 343mgSodium 965mgCarbohydrates 35gFiber 3gSugar 9gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cook the bacon until crispy and sauté the vegetables in a bit of the drippings for deeper, smoky flavor. Cut potatoes into uniform bite-sized cubes so they cook evenly and help thicken the chowder naturally.

Add the shrimp only during the last 20–30 minutes to keep them juicy and prevent them from becoming tough. For extra creaminess and thickness, mash a few potato pieces against the side of the crockpot or stir in a cornstarch slurry.

Finish with fresh lemon juice or herbs to brighten the flavors. Taste carefully before adding salt—bacon and shrimp already contribute seasoning. Garnish generously with extra bacon and chives for beautiful presentation and added crunch.

Ingredients Notes

Large or jumbo shrimp (fresh or thawed frozen, peeled and deveined) are the star, offering sweet, succulent bites that pair perfectly with corn. Sweet corn kernels—fresh in season, frozen, or drained canned—bring bright pops of sweetness and texture. Thick-cut bacon provides smoky richness and crispy garnish.

Russet or Yukon Gold potatoes add hearty chunks and natural starch that helps create a creamy consistency without heavy reliance on flour. The aromatic foundation comes from onion, celery, and garlic, while dried thyme and a touch of Old Bay seasoning deliver classic seafood-friendly flavor.

Half-and-half or heavy cream creates the signature velvety mouthfeel. Chicken or seafood broth forms the savory liquid base, and a small amount of flour or cornstarch ensures that perfect silky thickness. Fresh chives or parsley add a bright, fresh finish that elevates every bowl.

Variations and Substitutions

Customize this chowder easily: swap some shrimp for lump crabmeat or scallops for a luxurious mixed seafood version. Add diced red bell pepper or carrots for extra color and subtle sweetness. For a lighter chowder, use half-and-half or a mix of milk and cream; stir in Greek yogurt at the end for tangy creaminess.

Make it spicier with a pinch of cayenne or extra Old Bay. Gluten-free? Use cornstarch instead of flour for thickening. Dairy-free? Full-fat coconut milk works surprisingly well and adds a subtle tropical note that complements the corn. For a heartier meal, include more potatoes or stir in cooked rice at serving time.

Vegetarian? Omit the shrimp and bacon, double the corn and vegetables, and use smoked paprika for depth. The slow cooker makes this recipe endlessly flexible while preserving its sweet, creamy coastal character.

Storage Options

Let the chowder cool completely before storing in airtight containers. It keeps well in the refrigerator for up to 3 days, and the flavors often improve overnight. For longer storage, freeze in portioned containers for up to 2 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it thickens. Avoid boiling to prevent the cream from separating or the shrimp from toughening.

For best results when freezing, cook the base without shrimp and add fresh shrimp when reheating. Store bacon and herb garnishes separately. Individual portions reheat nicely in the microwave with gentle stirring.