Shrimp and Corn Chowder {in your Crockpot}

Today I’m doubling up on posts so I can get closer to finishing my Thanksgiving challenge (cooking thirty recipes from the November issue of Food Network Magazine) before Thanksgiving hits (how is it already mid-November?)  This recipe is number seventeen.  You can find Food Network’s original recipe here.

I’ve made some changes to the recipe, the most obvious is preparation in a slow cooker.   This flavorful chowder would be great to serve your family on the day after Thanksgiving if you’re tired of turkey and classic sides.  Throw everything into your crockpot and  in a few hours you’ll be ready to serve a delicious hot lunch or dinner.

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What to buy (serves 6-8):

  • 1 tablespoon unsalted butter
  • 3 stalks celery, diced
  • 1 bunch scallions, chopped
  • 1 potato, diced
  • 1 cup red bell pepper, diced
  • 2 cups frozen corn
  • 3 sprigs thyme
  • 2 bay leaves
  • salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (I used 2%)
  • 1 pound medium shrimp, peeled and deveined
  • paprika, for sprinkling

What to do:

  • add everything except the shrimp to your crockpot and cook on high for 2-3 hours or low for 4-5 hours
  • before serving, stir in the shrimp and cook until pink, about 15 minutes
  • season with salt to taste and if the soup is too thick, stir in up to 1 cup chicken broth 
  • divide among bowls and sprinkle with paprika

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