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.