Creamy Slow Cooker Shrimp, Potato & Corn Chowder

Ingredients

For the chowder

• 1 lb (450 g) raw shrimp, peeled and deveined

• 5 medium potatoes, diced

• 1½ cups corn kernels (fresh, frozen, or canned and drained)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 cups (950 ml) chicken broth or seafood broth

• 1 cup (240 ml) heavy cream

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp Old Bay seasoning

• ½ tsp paprika

• ½ tsp dried thyme

• ½ tsp black pepper, or to taste

• Salt, to taste

• 2 tbsp chopped fresh parsley

Optional thickener

• 1 tbsp cornstarch

• 2 tbsp cold water

Instructions

1. Prepare the ingredients.

Peel and dice the potatoes into small, even cubes. Chop the onion, mince the garlic, and prepare the shrimp. If using frozen shrimp, thaw them completely and pat dry.

2. Add ingredients to the slow cooker.

Place the potatoes, onion, garlic, corn, butter, olive oil, Old Bay seasoning, paprika, thyme, and black pepper into the slow cooker. Pour in the broth and stir gently.

3. Slow-cook the vegetables.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

4. Add the cream.

Stir in the heavy cream. If you prefer a thicker chowder, mix the cornstarch with cold water, then stir the slurry into the hot broth.

5. Add the shrimp.

Stir in the raw shrimp and cover. Cook on HIGH for approximately 15–30 minutes, until the shrimp are opaque and reach an internal temperature of 145°F (63°C). Avoid overcooking, as shrimp can become rubbery.

6. Adjust the seasoning.

Taste and add salt or extra black pepper as needed. Stir in the fresh parsley.

7. Serve hot.

Ladle into bowls and garnish with parsley, a little paprika, or freshly cracked black pepper. Serve with crusty bread, crackers, or a fresh green salad.

Nutrition information

Estimated per serving, assuming 6 servings and using heavy cream and chicken broth.

Actual nutrition will vary depending on the broth, seasoning, cream, shrimp size, and portion size.

Quick recipe tips

• For extra flavor: Use seafood broth instead of chicken broth.

• For a thicker chowder: Mash a few cooked potato pieces into the broth before adding the shrimp.

• For a lighter version: Replace half the heavy cream with milk.

• For a spicy version: Add a pinch of cayenne pepper or red pepper flakes.

• Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently until steaming hot; avoid prolonged boiling.

Allergen note: This recipe contains shellfish and dairy. Check broth and seasoning labels for additional allergens.