Imagine a creamy, hearty chowder that fills your kitchen with irresistible aromas and promises a flavor explosion in every single spoonful! This Slow Cooker Corn Shrimp Chowder isn't just another recipe - it's a culinary journey that transforms simple ingredients into a mind-blowing meal that will have your family begging for seconds. Whether you're a busy professional, a home cook looking for an easy yet impressive dish, or simply craving a comforting meal that practically cooks itself, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, chopped
- 2 potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Chop the onion, dice the potatoes, and mince the garlic. If using fresh corn, cut the kernels off the cob.
- In the slow cooker, add the chopped onion, diced potatoes, and corn. If using frozen or canned corn, simply add it directly to the slow cooker.
- Pour in the chicken or vegetable broth, ensuring that all the vegetables are submerged. Stir gently to combine the ingredients.
- Add the minced garlic, dried thyme, and season with salt and pepper to taste. Stir again to evenly distribute the seasonings throughout the mixture.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This allows the flavors to meld and the potatoes to become tender.
- After 6 hours of cooking, check the potatoes for doneness. They should be tender when pierced with a fork. If they are not done, continue cooking for an additional 30 minutes.
- Once the potatoes are tender, add the peeled and deveined shrimp to the slow cooker. Stir gently to incorporate them into the chowder.
- Pour in the heavy cream and stir to combine. This will give the chowder a rich and creamy texture.
- Cover the slow cooker again and allow the chowder to cook on low for an additional 30 minutes, or until the shrimp are cooked through and opaque.
- Once the shrimp are cooked, taste the chowder and adjust the seasoning with more salt and pepper if needed.
- Serve the chowder hot, garnished with fresh herbs if desired. Enjoy your delicious Slow Cooker Corn Shrimp Chowder!
Tips
- For maximum flavor, use fresh corn when in season, but frozen or canned corn work perfectly fine.
- Don't overcook the shrimp - they should be just opaque and tender to prevent becoming rubbery.
- If you prefer a thicker chowder, you can mix 2 tablespoons of cornstarch with a little cold water and stir in during the last 30 minutes of cooking.
- For extra richness, consider using half-and-half instead of heavy cream.
- Garnish with fresh chopped parsley or chives just before serving to add a pop of color and fresh flavor.
- This chowder freezes beautifully - store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 180mg
