Shrimp is many people's top choice in seafood. One of the reasons is probably because it's so easy to cook and there are so many different things that can be done with it. It can be grilled and eaten all on its own, tossed in stir fry or pasta, or, as in the recipe that follows, turned into a delicious chowder that really makes it the star of the show.
This shrimp chowder recipe couldn't be easier, either. The broth cooks away in the slow cooker, becoming rich and full of seafood flavor, before the shrimp is added in right at the end. No chance of overcooking your shrimp with this dish. And, because evaporated milk stands in for heavy cream and potatoes are used as a thickener, there's also no chance of this chowder curdling. You're welcome!
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How to Make Slow Cooker Shrimp Chowder
6
15 minutes
6 hours
6 hours, 15 minutes
1/2 onion, cut in a fine dice
3 cloves garlic, minced
4 russet potatoes, peeled and chopped in a medium dice
4 cups seafood stock
1 teaspoon Creole seasoning
1 cup frozen corn
2 pounds shrimp, peeled and deveined
2 12-ounce cans evaporated milk
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chives, finely chopped
Place onion, garlic, potatoes, seafood stock, and Creole seasoning in the bottom of a 6-quart slow cooker. Stir well to combine.
Place lid on slow cooker and cook on low for 5 hours or on high for 3 hours, until the potatoes are tender.
Remove lid and using an immersion blender, puree the potatoes and liquid together.
Add the frozen corn, shrimp, and evaporated milk and place the lid back on the slow cooker. Cook on low for another 45 to 60 minutes, until the shrimp is entirely cooked and the chowder is hot throughout.
Taste and season with salt and pepper if needed. Garnish with chopped chives before serving.
