Slow Cooker Shrimp and Corn Chowder
Ingredients
1 C yellow onion, chopped
1/2 C celery, chopped
2 cloves garlic, minced
4 C russet potatoes, cubed into bite size pieces
15 oz whole kernel corn, drained
2 tsp dried thyme
1 tsp ground black pepper
1 1/2 – 2 tsp salt
2 1/2 C seafood stock
1/2 lb fresh or thawed shrimp, see note
1/4 C flour or cornstarch, see note
2 C heavy cream
Directions
To the bowl of a slow cooker, add first 9 ingredients, reserving shrimp and heavy cream. Cover and cook on high for 4 hours.
Meanwhile, if necessary, thaw shrimp in cold water. Remove shells and devein shrimp.
When 4 hours has passed, whisk together flour (or cornstarch) and heavy cream until smooth. Add to slow cooker along with prepared shrimp, stir to combine. Cover and cook for an additional 30 minutes on high.
Serve immediately or store to reheat at a later date.
