Hearty, comforting Shrimp & Corn Chowder is ready when you are…slow cooker.
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
It’s almost Halloween. Do you have an fun plans for tomorrow night?
The temps have been cool here in Northern Virginia so I thought I would make some hearty comfort food. Who doesn’t love that?
If you love seafood – especially shrimp – then you’re going to truly love this easy slow cooker chowder recipe. It creamy with hearty potatoes, corn and shrimp.
It’s easy — you just put everything in the slow cooker and let it do most of the work — yet full of flavor.
Slow Cooker Shrimp and Corn Chowder
4 cups low-sodium vegetable broth
1 16-oz. bag frozen organic corn
1 onion, finely chopped
2 carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1-4 inch pieces
1 bag baby potatoes, diced (you can peel them or leave the skins on)
1 teaspoon Herbs de Provence
1 bay leaf
Salt and pepper
1 pound medium shrimp, peeled and deveined
1/2 cup heavy cream, optional
1/4 cup chopped fresh parsley
Place potatoes, corn, carrots, celery, onions and broth into the slow cooker. Add Herbs de Provence, bay leaf and salt and pepper. Stir and cover.
Cook on high for 4-6 hours or low for 7-8 hours.
Remove Bay Leaf. Take about two-thirds of soup mixture and blend in VitaMix or blender. Return to slow cooker. Add shrimp and heavy cream. Cook for an additional 15-30 minutes on high.
Ladle soup into bowls and top with fresh parsley.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
I’d Love to Hear From You!
I really value your feedback and love to answer your questions and hear how my recipes worked for you! Just head on down to the comment box located at the very bottom of this post. E-mail addresses are never published, and last names are optional. We can’t wait to hear from you!