A hearty slow cooker chowder recipe, loaded with chunks of potatoes, corn and shrimp. A perfect meal for any night of the week.
I feel like a broken record because…
More snow is coming. Okay, okay… it IS only February after-all. But I feel like winter should really only last a month or two at most. Just stuff it all in there and then be done with it and move on to spring. Do you agree?
I’m ready for flowers and color and warm weather. I’m not necessarily ready to give up my boots because I’m totally loving the whole boot wearing this year. And I’m not ready for bugs because I’m not a fan of creepy crawlies or flying biting blood sucking creatures. But I guess I’ll take the bugs over the snow. I guess. That one really is a hard one.
And to make matters worse, Chronicle (a local evening news show) is featuring the island Nevis. Torture! Take me some place warm and sunny. Bring me a brightly colored drink with fruit and a frilly straw. Next year I really need to plan better and go on a nice long winter vacation. It sounds more enjoyable than a vacation in the summer when you’re basically leaving your own nice weather to even nicer weather.
So since snow is on the way… again, it seemed fitting to share another slow cooker dish I made a while back and have been saving for the perfect day. If you love seafood then you’re going to truly love this easy slow cooker chowder. It has the perfect level of creaminess, complimenting hearty potatoes, corn and shrimp. It’s simple, yet full of flavor. A great recipe to throw together, letting the slow cooker do most of the work for you!
Add this easy slow cooker shrimp and corn chowder to your menu plans! You’ll be glad you did!
Yield: Serves 6-8
Prep Time: 10 minutes, plus
Cook Time: 4 hours and 30 minutes
Total Time: 5 hours
A hearty slow cooker chowder, loaded with potatoes, corn and shrimp.
1C onion, chopped
1/2C celery, chopped
2 cloves garlic, minced
4C potatoes, cubed into bite size pieces
15oz corn, drained
2 tsp dried thyme
1 tsp ground black pepper
1 1/2 - 2 tsp salt
2 1/2C seafood stock
1/2lb fresh or thawed shrimp (see note)
1/4C flour or cornstarch
2C heavy cream
To the bowl of a slow cooker, add first 9 ingredients, reserving shrimp and heavy cream. Cover and cook on high for 4 hours.
Meanwhile, if necessary, thaw shrimp in cold water. Remove shells and devein shrimp.
When 4 hours has passed, whisk together flour (or cornstarch) and heavy cream until smooth. Add to slow cooker along with prepared shrimp, stir to combine. Cover and cook for an additional 30 minutes on high.
Serve immediately or store to reheat at a later date.
A 1lb bag of shell on, frozen shrimp will weigh roughly 1/2lb after being thawed and shells removed.
Baked by Rachel original