Slow Cooker Corn & Shrimp Chowder Recipe
This easy, healthy and delicious slow cooker corn and shrimp chowder was a big hit when I made it recently.
Servings: 6
Ingredients
- 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
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups water
- 12 ounces cooked and peeled small shrimp
- 12 ounces 2% evaporated milk
- Chopped chives
Instructions
- Ideal slow cooker size: 3-1/2- to 4-Quart.
- 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.
Notes
Serving size: 1-1/3 cups
WW points: 2
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 7 PointsPlus (Old plan) 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 1/2 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.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 7 PointsPlus (Old plan) 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 1/2 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.
Nutrition
Serving: 1-1/3 cups | Calories: 279kcal | Carbohydrates: 35g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 617mg | Potassium: 230mg | Fiber: 4g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 0.5mg