Pioneer Woman Slow Cooker Shrimp Chowder Recipe
This Pioneer Woman Slow Cooker Shrimp Chowder Recipe is amazing. It is very easy to make on a busy day.
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.