Slow Cooker Corn and Shrimp Chowder

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Slow-Cooker-Corn-and-Shrimp-Chowder

Yeild:

Per Serving (1-1/3 cups)

Ingredients :

  • 4 slices center cut bacon, diced
  • 1 cup chopped onions
  • 2 cups diced red potatoes or frozen hash browns (I used yukon golds)
  • 2 packages (10 ounces each) frozen corn
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups water
  • 12 ounces cooked and peeled small shrimp
  • 12 ounces 2% evaporated milk
  • Chopped chives
Preparation:
  • In a small skillet, fry the bacon until crisp. Remove and drain the bacon and set it aside.
  • Add the chopped onions to the bacon drippings in the skillet and cook, stirring often, just until they soften.
  • Using a slotted spoon, transfer the onions to the slow cooker. (I used my 4-Quart but a 3-1/2 Quart would be ideal.)
  • Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper and water to the slow cooker.
  • Cover and cook on LOW for 2-1/2 to 3-1/2 hours, until the potatoes are soft.
  • Stir in the shrimp and evaporated milk. Cover and cook on LOW for 30 minutes more.
  • Just before serving stir in chives and reserved cooked bacon.
Nutritional Info :

Nutrition Estimates Per Serving (1-1/3 cups): 279 calories, 7 g fat, 35 g carbs, 4 g fiber, 22 g protein and

*7 Points Plus, 8 Smart Points

Cooking Notes: I used a combination of smoked salmon (4 ounces) and cooked shrimp (8 ounces) instead of all shrimp. It was very good. I also pureed ½ the corn with 1 cup of the water called for before adding it to the pot. I read somewhere that this will make your corn chowders more corny tasting.

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