November 25, 2012
Slow Cooker Corn Chowder with Shrimp
My family enjoyed the last of our Thanksgiving leftovers tonight. Right now I am eating the remainder of the sweet potato pie with a big helping of whipped cream. I survived all the chaos of the Thanksgiving cooking and was able to get a few great deals shopping this weekend. Now the craziness of December starts with my youngest son's birthday next weekend. I can't believe that my youngest is turning four! Since the holidays always mean crazy schedules and a press for time, I love using my slow-cooker to make dinner just a little bit easier. Eventually I will also learn to use the pressure cooker that I have in my pantry. So far I have used it to can veggies and soups, but I seem to never use it as an actual pressure cooker. Maybe that will be my New Year's resolution this year. Then again I am horrible at keeping resolutions, so maybe not. Either way I fall back on my crock-pot extensively during the holidays. Last week before the massive cooking endeavor of Thanksgiving I tried a new recipe for Slow Cooker Corn Chowder with Shrimp from All You magazine, which looked perfect for the full house of company I had for the week.
This recipe has 12 ingredients. It takes a total time of 6 hours and 15 minutes, 15 minutes of which is active and makes six servings. I always have to go to multiple stores in my area when making seafood recipes. For whatever reason my local superstore insists on only carrying farm raised fish and shrimp. Having grown-up in the Northwest I shudder at the idea of eating farm raised seafood. I had too many friends that worked in the fisheries dept. and instilled in my head never to eat anything farm raised. So in order to find wild caught U.S. shrimp I have to drive to the grocery store in the suburbs. I had no problem finding any of the ingredients. I made my own chicken stock and as I always do I bought Italian flat leaf parsley. I am not a fan of curly parsley, the texture isn't something that either my husband or I enjoy. Make sure to fully salt this dish. I had to add a decent amount of salt after this recipe was done since the potatoes had soaked up any of the salt added to the soup in the slow-cooker. Finally I did add the heavy cream, without this step it is more of a soup than a chowder. I followed the remainder of the recipe as written.
I served this recipe while my in-laws were at my house and everyone enjoyed it. My oldest son thought the shrimp was the best part, but he always eats more shrimp than anyone else in the house. Make sure that your potatoes are diced small or they won't fully cook in the slow-cooker. My potatoes were a little larger than I would prefer so I would change it if I made this recipe again. For an extra flavor I would suggest adding crushed red pepper. It really would make this dish better since the spices weren't noticeable the way that the recipe is written.
For the recipe go to Slow Cooker Corn Chowder with Shrimp.