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Slow Cooker Shrimp Chowder |
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By Cara- Ladybug Mom
This is a great rich tomatoey chowder that's hearty enough for dinner or delicious as lunch the next day!
Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 5 medium, peeled and cubed
- 5 slices bacon, cooked and cut into 1-inch pieces
- 4 cups V8 juice or other vegetable cocktail
- 1/2 teaspoon thyme
- 1 bay leaf
- 3 cups water
- 4 tablespoons flour
- 1 pound frozen shrimp,
- 1 cup cream (whipping)
Directions
- Heat the olive oil in saute pan; add onion and bacon saute till translucent.
- Add potatoes, onions, bacon, v8 juice, thyme, bay leaf in slow cooker.
- Combine water and flour then gradually add to slow cooker.
- Cover and cook on low for 7 hours, or until potatoes are softened.
- About 15 to 20 minutes before you are ready to serve, raise heat setting to High; add shrimp and whipping cream; continue to cook until shrimp is hot.
- Remove bay leaf and serve.
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Cara | January 15, 2009 at 1:33 pm - §
We were excited about this recipe as we love shrimp! Originally the recipe called for clam juice and not V8/Vegetable Cocktail, but I didn't have any so I switched it up! I'm glad I did as my daughter informed me she would never eat or drink clam juice! I used my 6qt Versaware Pro Crockpot and sauted the onion and bacon to get a nice roux for flavour right in the insert on my stove top. We really enjoyed the rich flavour the whipping cream added. If you're looking for a low fat option you could probably use a lowfat evaporated milk instead. I did find that it took the potatoes a little longer to cook, so I may even suggest 8 full hours for this chowder.
Amy | October 3, 2009 at 3:05 pm - §
I made this earlier this week and it was fantastic! The only thing I did to change it was used some Clam Nectar as well as the clamato juice to give it more of a seafood-y flavor. Family loved it! Will def. add this to family favorites!!! =D