This Pioneer Woman Slow Cooker Shrimp Chowder Recipe is amazing. It is very easy to make on a busy day.
Many people think seafood is hard to cook at home. This recipe proves that cooking shrimp can be very simple.
You just toss everything into your slow cooker and wait. The flavors blend together to create a rich, savory soup.
It tastes like a fancy meal from a seaside restaurant. This Pioneer Woman Slow Cooker Shrimp Chowder Recipe uses common ingredients.
You likely have most of them in your kitchen now. Your whole family will love this thick and hearty chowder.
Let us start cooking this tasty meal right now.
When I first introduced to Pioneer Woman Slow Cooker Shrimp Chowder
I first tried this soup during a very cold winter. I wanted something hot that did not require much work.
The Pioneer Woman always has the best comfort food ideas. This chowder filled my house with a wonderful, creamy aroma.
The first bite was full of tender shrimp and potatoes. It felt like a warm hug in a big bowl.
My kids even asked for seconds which rarely ever happens. Since then, it has become my favorite lazy Sunday meal.
It is perfect for when you want great flavor easily. You will be shocked at how good it tastes today.
Equipment List
- 6-quart slow cooker (crockpot).
- Large knife for chopping vegetables.
- Cutting board.
- Measuring cups and spoons.
- Small skillet for frying bacon.
- Ladle for serving.
Ingredients You Need for Pioneer Woman Slow Cooker Shrimp Chowder
- 4 cups of diced yellow potatoes (peeled).
- 2 cups of frozen sweet corn kernels.
- 1 medium yellow onion (finely diced).
- 2 stalks of celery (chopped small).
- 3 cups of chicken or seafood broth.
- 1 teaspoon of dried thyme.
- 1 teaspoon of smoked paprika.
- 1/2 teaspoon of salt and black pepper.
- 2 cups of heavy cream.
- 1 pound of medium shrimp (peeled and deveined).
- 4 slices of cooked bacon (crumbled).
- 2 tablespoons of fresh parsley (chopped).
Step-by-Step Guide
1. Prep the Veggies
Peel and dice your potatoes into small, even cubes. Chop the onion and celery into very small pieces.
2. Fill the Pot
Place potatoes, onion, celery, and corn into the slow cooker. Add the broth, thyme, paprika, salt, and pepper.
3. Cook Slowly
Cover the slow cooker with the lid. Cook on low for 6 to 7 hours. The potatoes should be very soft.
4. Mash Slightly
Use a fork to mash a few potato chunks. This makes the chowder look and feel much thicker.
5. Add the Seafood
Stir in the raw shrimp and the heavy cream. These ingredients go in at the very end.
6. Final Simmer
Cover and cook for 20 more minutes. The shrimp will turn pink and become very tender.
7. Garnish and Serve
Ladle the hot soup into big bowls. Top with crispy bacon crumbles and fresh green parsley.
Tips to Make the Best Pioneer Woman Slow Cooker Shrimp Chowder
- Don’t overcook shrimp: Only add shrimp at the end. If they cook too long, they get very rubbery.
- Use heavy cream: Do not use low-fat milk for this. Cream makes the soup thick and very velvety.
- Small potato cubes: Cut potatoes small so they cook through. Large chunks take too long to get soft.
- Add bacon fat: Sauté your onions in bacon grease first. It adds a deep, smoky flavor to the soup.
- Fresh parsley: Always use fresh herbs for the garnish. It makes the dish look and taste very fresh.
FAQs about Pioneer Woman Slow Cooker Shrimp Chowder
Can I use frozen shrimp?
Yes, but thaw them under cold water first. Pat them dry before adding to the pot.
How do I make it thicker?
Mix a little cornstarch with water and stir it in. This will thicken the broth very quickly.
Can I freeze the leftovers?
It is not recommended because the cream may separate. It is best eaten fresh within three days.
Is this soup very spicy?
No, it is very mild and family-friendly. Add cayenne pepper if you want a little kick.
What kind of potatoes work best?
Yukon Gold potatoes are the best choice. They hold their shape well but stay very creamy.
Final Thoughts
This chowder is the ultimate comfort food for any night. It is simple, creamy, and loaded with delicious seafood.
Using a slow cooker makes the whole process stress-free. You get a gourmet meal without standing over a stove.
It is a wonderful way to treat your loved ones. I hope you enjoy this recipe as much as I do. Grab a spoon and dive into a warm bowl!
Pioneer Woman Slow Cooker Shrimp Chowder Recipe
Ingredients
- 4 cups of diced yellow potatoes peeled.
- 2 cups of frozen sweet corn kernels.
- 1 medium yellow onion finely diced.
- 2 stalks of celery chopped small.
- 3 cups of chicken or seafood broth.
- 1 teaspoon of dried thyme.
- 1 teaspoon of smoked paprika.
- 1/2 teaspoon of salt and black pepper.
- 2 cups of heavy cream.
- 1 pound of medium shrimp peeled and deveined.
- 4 slices of cooked bacon crumbled.
- 2 tablespoons of fresh parsley chopped.
Instructions
Prep the Veggies
- Peel and dice your potatoes into small, even cubes. Chop the onion and celery into very small pieces.
Fill the Pot
- Place potatoes, onion, celery, and corn into the slow cooker. Add the broth, thyme, paprika, salt, and pepper.
Cook Slowly
- Cover the slow cooker with the lid. Cook on low for 6 to 7 hours. The potatoes should be very soft.
Mash Slightly
- Use a fork to mash a few potato chunks. This makes the chowder look and feel much thicker.
Add the Seafood
- Stir in the raw shrimp and the heavy cream. These ingredients go in at the very end.
Final Simmer
- Cover and cook for 20 more minutes. The shrimp will turn pink and become very tender.
Garnish and Serve
- Ladle the hot soup into big bowls. Top with crispy bacon crumbles and fresh green parsley.
Notes
- Don’t overcook shrimp: Only add shrimp at the end. If they cook too long, they get very rubbery.
- Use heavy cream: Do not use low-fat milk for this. Cream makes the soup thick and very velvety.
- Small potato cubes: Cut potatoes small so they cook through. Large chunks take too long to get soft.
- Add bacon fat: Sauté your onions in bacon grease first. It adds a deep, smoky flavor to the soup.
- Fresh parsley: Always use fresh herbs for the garnish. It makes the dish look and taste very fresh.