Slow cooker corn and shrimp chowder
In this version, we cook the chowder with a couple of the de-kerneled corn cobs, which are later discarded. This gives the broth an even richer and more pronounced sweet corn flavor.
- 2 tablespoons butter
- 1 onion, diced
- 4 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups vegetable stock
- 2 Idaho potatoes, peeled and diced
- 6 ears corn, kernels cut off and 2 cobs reserved
- 2 cups heavy cream
- 1 pound medium shrimp, deveined
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
- Heat the butter in a skillet over medium heat. Add the onion and thyme and cook until the onion is soft, about five to eight minutes. Dust the onion with the flour and stir to coat.
- Transfer the floured onions to the slow cooker and pour in the vegetable stock. Add the potatoes, corn, two of the cobs and cook on high for about four hours.
- Remove the cobs from the slow cooker and discard. Place the cream in a bowl and ladle a bit of the soup to gently warm up the cream. Add the warmed cream into the slow cooker and continue cooking on low for another 20 minutes. During the last five minutes of cooking add in the shrimp.
- Season the soup with salt and pepper to taste. Ladle the soup into bowls, top with the fresh parsley and serve immediately.
More summer soup recipes
Chilled gazpacho recipes
Chilled avocado and yogurt soup with melon
Seafood chowder in bread bowls