(Weight Watchers Friendly Crock Pot Cooking Day 19 – Slow Cooker Corn and Shrimp Chowder)
This slow cooker corn and shrimp chowder is a winner in my book. I adapted the recipe slightly from one in Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes!
The recipe called for 12 ounces of cooked shrimp. I had only about 8 ounces of cooked shrimp in the freezer. So, I supplemented with about 4 ounces of smoked salmon that was sitting in the fridge needing to be used. The smoky fish complemented this slow cooker corn and shrimp chowder nicely.
I remember reading somewhere (don’t ask where) that pureeing some of the corn made corn chowder more “corny” tasting. So I combined about 1/2 the corn and 1 cup of water in my Vitamix until it was liquified. This step is totally optional. So, skip it if it seems like too much work.
Skinny on Slow Cooker Corn and Shrimp Chowder
And I used 2% evaporated milk instead of regular to save a few calories. The recipe didn’t say when to add the diced cooked bacon, so I added it at the end along with the chives.
I contacted the book’s authors about the oversight and they said they will be sure to fix it before the book goes back to print again. How’s that for service?
According to my calculations each serving has 279 calories and *7 Weight Watchers Points Plus and *8 SmartPoints.
Served with warm crusty bread, this slow cooker corn and shrimp chowder made a satisfying supper that both Rod and I enjoyed. I will share some of the leftovers with Mom and get her opinion too.
- 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
- 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.
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.
Source: Slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes!
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
I used the 4-Quart Insert with my Hamilton Beach 3-in-1 Slow Cooker to make this slow cooker corn and shrimp chowder. You can check it out on Amazon:
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