Skip to Content

Slow Cooker Midwestern Clam and Shrimp Chowder

Kudos Kitchen By Renee - Clam and Shrimp Chowder Recipe

My husband always orders New England clam chowder if it’s on the menu when we go out because he loves it. I never order New England clam chowder when it’s on the menu when we go out because I *thought* I didn’t like it.

With today being National Clam Chowder Day (don’t ask me who figures all these food holidays out), I thought I’d be all organized and trendy and actually have a post ready, and on time, for such an auspicious occasion.

This is my own original recipe, and as you can see by the title: Midwestern Clam and Shrimp Chowder I put my own spin to a *traditional* New England Clam Chowder, and I must say, I’ve been mistaking about my dislike for clam chowder all along. I really, really liked this! And, if that’s not enough of a revelation, my husband said it was the BEST clam chowder he has EVER had! Say what? I believe that’s one of the highest compliments I’ve ever received from him about my cooking…and he’s pretty well fed!! LOL

This creamy, thick chowder is loaded with tender clams and succulent pieces of shrimp along with perfectly cooked carrots, celery and potatoes. It’s hearty and comforting with just a little heat in the background (compliments of the seafood seasoning) that will have you licking the bowl looking for more. Top it off with some oyster crackers and serve it along with a nice loaf of crusty bread and a salad and you’ve got yourself a real treat for a weeknight family dinner or weekend evening of entertaining friends and family.

Kudos Kitchen By Renee - Clam and Shrimp Chowder Recipe

 Serves:  6-8         Prep Time: 10 minutes        Cook Time:  7-8 hours on high

2 ribs celery, diced
3 large carrots, peeled and diced
1 medium red onion, diced
5-6 small Yukon gold potatoes, diced
1 1/2 teaspoon salt
3/4  teaspoon black pepper
1 teaspoon ground thyme
32 ounces low-sodium chicken stock or broth
1 can cream of mushroom soup (I used 98% fat free)
4 cans (6.5 ounce) chopped clams, with their liquid
2 tablespoons butter
1 pound raw shrimp, peeled, deveined and chopped
1/4 teaspoon Old Bay seafood seasoning
3/4 cups half-and-half
3 tablespoons corn starch
1 tablespoon fresh lemon juice
oyster crackers for garnish

-Add the diced celery, carrots, onions and potatoes into the slow cooker. Season with salt, pepper and thyme. Stir to combine.
-Add the chicken stock, mushroom soup, clams (with their liquid) and butter. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours.
*Note – The venting of the cover will help the chowder to reduce and help the flavor intensify. 
-After 4-5 hours, add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) an additional 1-2 hours.
-In a small bowl, whisk together the half-and-half and the corn starch. Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
-Right before serving, stir in the lemon juice.
-To serve, ladle the chowder into bowls or mugs and top with oyster crackers, if desired.

Now open wide because you’re going to LOVE this!

Kudos Kitchen By Renee - Clam and Shrimp Chowder Recipe

Kudos Kitchen By Renee Clam and Shrimp Chowder Recipe

Seems appropriate that I would tie in these scuba diver wedding wine glasses with a seafood chowder recipe, don’t you think? “Sea” what I mean?

Kudos Kitchen By Renee Custom Scuba Diver Wine Glasses
If there is ever anything I can paint for you, please contact me or visit my shop which is located in the navigation bar. Custom orders are always welcome.  I can work from any photo or description you send my way.

Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!

Until we eat again,
Buffalo Popcorn
← Read Last Post
Chicken Beer Bake with Almonds
Read Next Post →