shrimp and corn chowder - slow cooker
- Number of Servings: 6
Ingredients
4 slices center cut bacon, diced1 cup chopped onions2 cups diced red potatoes or frozen hash browns (I used yukon golds)2 packages (10 ounces each) frozen corn1 teaspoon Worcestershire sauce½ teaspoon sweet paprika½ teaspoon salt⅛ teaspoon pepper2 cups water12 ounces cooked and peeled small shrimp12 ounces 2% evaporated milkChopped 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.
Serving Size: 6 servings 1 1/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user ALICIA21568.
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.
Serving Size: 6 servings 1 1/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user ALICIA21568.
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 1.6 g
- Cholesterol: 26.6 mg
- Sodium: 149.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.3 g
- Protein: 9.4 g
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