Crockpot Shrimp and Corn Chowder
Cold blowing winds, snow, sleet and freezing rain are the least favorable parts of winter in the MidAtlantic area. But being inside toasty and warm with a big bowl of soup or chowder makes it more bearable.
Fortunately, we made it through November and December without a flake, but guess what…tonight’s forecast states that we are in for the first N’orester of 2016 which is a perfect day to make Crockpot Shrimp and Corn Chowder.
There are many online recipes for Crockpot Shrimp and Corn Chowder and I found this one at CrockPotGourmet.net . I added a few additional ingredients and left out the salty seasonings and it didn’t turn out as pictured on the website but it was very tasty nevertheless.
- 16oz bag frozen sweet corn
- ½ pound Baby Medley Potatoes
- 8 oz Baby Bella mushrooms
- 3 small Carrots diced
- ¼ cup Flour
- 4 cups Chicken Broth
- ½ cup Heavy Cream (for later)
- 12 oz Shrimp, small peeled deveined and tail-off (for later)
- Green Onions (scallions) diced
- 1/2 Green Pepper – diced
- Rosemary Sprigs (optional)
- 1 tsp Butter
- Salt, Pepper and Cajun Seasonings are optional which I excluded due to high sodium counts
- Wash and dice potatoes and carrots then cut into bite sized chunks
- Add potatoes, carrots, mushrooms and corn to slow cooker then toss to coat with flour
- Saute green peppers in butter until soft then add to crockpot
- Pour in broth
- Add a few sprigs of Rosemary and diced scallions
- Cover and cook on high for 2-3 hours or on low for 4-6 hours
- If on low, switch slow cooker to high
- Add cream, shrimp and Rosemary sprigs
- Cook for another 30-60 minutes until shrimp is cooked through and pink
My Shrimp and Corn Chowder turned out to be more of a soup/stew but when served with a crusty bread and a glass of wine then eaten while curled up on the sofa it doesn’t matter.